Red Lentil Dal - Masoor Dal

prep 10 - cook 1 hr - Serves 2

Ingredients

• 1-inch of ginger peeled and minced

• 2 birds eye chilis minced

• ½ medium onion minced

• 2 cloves garlic minced

• 1 tablespoon neutral oil of choice

• 1 cup red lentils

• 1 can of coconut milk

• ½ C water

• 1 Teaspoon Sugar

• 1 TBS Soy Sauce

• 1 batch Cilantro Cumin sauce Optional

Steps

1. Place the minced ginger, chilis, onion, and garlic in a pot with the neutral oil on medium heat until fragrant and the garlic & onions start to become translucent

2. Add the red lentils, coconut milk, water, Sugar, and Soy Sauce to the pot

3. Simmer for an hour or more until tender and thick!

   • You might need to add more water as it bubbles off so just keep an eye on it.

   • this is also a great time to start on some rice if you want to round out this meal

4. Serve with a healthy dollop of cilantro cumin sauce

   • this adds some nice bright flavors to a very rich dal

Citation

Recipes pulled from:

• Red Lentil Dal with Coconut Milk and Kale recipe from Food & Wine, but I greatly simplified it.

  • This recipe started with this thing that happens a lot where I have the concept in my mind like a hypothesis but will look at existing works to back up my instincts.

Ingredient Spotlight:

• Dal/Lentils/masoor dal (red lentils): “Dals, though often translated as lentils, are actually any split pulses (legumes). A pulse refers to the dry, edible seed of the pod. This includes beans, lentils, peas, and other little seeds in lentils or beans. So, any split legume is referred to as a dal in Indian culture. These pulses are typically offered in three different ways: whole, split with the skin on, or split with the skin removed.” sukhis singh

  • in the same post linked above, she has a great guide to all the different lentils/dal!