Spicy Indian Masoor Dal with Tempering
Ingredients
- 2 cups masoor dal
- finely chopped onions
- 2 small tomatoes
- 1 cup fresh coriander
- 1 green chili
- 1 tablespoon grated ginger
- 1-2 teaspoons dried red chili powder
- 2 teaspoons cumin seeds
- 1 teaspoon asafoetida
- 3-4 teaspoons garam masala
- 2 teaspoons salt
- 1 tablespoon olive oil
- 3 cups water, divided
Tempering
- 1 tablespoon coconut oil
- 2 red chilies
- 1 teaspoon mustard seeds
Preparation
Cook masoor dal in water until done
Bring 2 cups water to boil in a pot. Add tomatoes and cook until soft, about 5-6 minutes.
Drain, peel the tomatoes and add to a blender with fresh coriander, green chili, chili powder, and garam masala. Blend to form a paste.
Heat olive oil in a pan and add ginger, cumin, asafoetida, and onions. Stir until onions are translucent, then add the prepared paste. Cook stirring for 5-6 minutes until the paste thickens.
Add cooked lentils and 1 cup water. Bring to a gentle simmer.
In a separate pan, heat coconut oil. When hot, add mustard seeds and red chilies. Pour the oil over the dal and serve.
