Bill's Recipes

Masoor Dal (Spiced Red Lentils)

2 tablespoons vegetable oil
1 cup finely chopped onion
1 medium finely diced sweet potato
2 garlic cloves, minced
1 Thai or bird's-eye red chili (substitute
   1 teaspoon Korean red pepper flakes (gochugaru))
2 cup dried red lentils
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon turmeric
1.5 teaspoon ground ginger
1 16 oz can chopped tomatoes
4 cups water or vegetable broth
1 teas Salt (Omit if using vegetable broth)

Rinse lentils under cool running water for a minute or so. Drain the water.

In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.

Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric, sweet potato and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.

Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Blend dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.

To serve, place dal in a serving bowl and sprinkle with chopped cilantro.