Indian Lentils: Black dal/Sabut Masoor

May 11, 2019
Indian Lentils: Black dal/Sabut Masoor


    Ingredients:

    • ¼ kg (about ½ lb.) brown lentils, (soaked in water 15 minutes prior to cooking)
    • 2 tsp vegetable cooking oil
    • 4-5 curry leaves
    • 4-5 cloves garlic, finely chopped
    • 1 hot green chili, chopped
    • 2 medium onions, chopped
    • ½ tsp ginger-garlic paste
    • salt to taste
    • 2 medium tomatoes
    • ½ tsp cayenne, ground red pepper
    • ½ tsp ground turmeric
    • 2 tsp ground cumin
    • 1 tsp ground coriander
    • ½ tsp garam masala
    • Chopped cilantro for garnish

    Cooking:

    Heat oil in a pan, add curry leaves. Then add chopped garlic and green chili to the heated oil. Mix in onion, ginger-garlic paste, and salt and fry for 1 minute. Add tomato, cayenne, ground turmeric, ground cumin, ground coriander and garam masala and mix well.

    Drain the soaked lentils and add them to the mixture. Stir in 4 cups of fresh water. Bring to boil and close partially, lower flame to medium and cook for 10 minutes stiring occasionally. Check if lentils are soft and cook for 2 additional minutes if necessary. Add water if necessary to get the consistency you want. When serving garnish with chopped cilantro.

     

Tags:   Food and Culture  
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