Ingredients
1 cup | Red lentils, skinless masoor dal, washed and drained (Main) |
1 tsp | Salt |
3 cups | Water |
2 cups | Chopped tomatoes |
3 Tbsp | Oil |
1 | Onion, chopped |
3 | Garlic cloves, minced |
1 Tbsp | Fresh ginger, minced |
1 Tbsp | Ground coriander |
1 tsp | Ground cumin |
1 tsp | Turmeric |
1 tsp | Cayenne pepper |
Directions
- Bring red lentils and 3 cups of water to a boil. Cook partially covered at a simmer for half an hour. Add salt and tomatoes and continue cooking for another 15-20 minutes, until done.
- Once the lentils are cooked, puree with an immersion blender, if desired, for a smoother consistency.
- Put oil in a wide, shallow pan over medium-high heat. Add chopped onion and cook until it starts to brown. Add ginger and garlic and cook for one minute. Add spices and cook for one more minute. Add a ladle of the lentils to the onion and spices mixture, and then pour everything into the lentils.
- Cook for 10 minutes more to blend all the flavours.