This lentils dish has gotten rave reviews from everyone who’s tried it, and the amazing part is, IT’S INCREDIBLY EASY and only takes 25 minutes to prepare! You basically throw everything into a pot, saute some onions, mix those two things together, and voila! A side dish that will last you days in leftovers!
This lentils recipe is from the Southern region of Indian and is flavored with coconut, as well as a tarka (seasoning) of onion, cumin seeds, mustard seeds, and cassia leaves.
MASOOR DAL lentils
FIRST, combine in a 6 quart pot, the following:
Bring to a boil, cover, and simmer, stirring occasionally, for 25 MINUTES until the lentils are cooked to a soft mush. (Masoor dal does not hold its shape when cooked.)
While the lentils are simmering, warm a small skillet on the stove with 2 TBSP COCONUT OIL, and add the following:
- 1 onion, very finely chopped
- 1 tsp cumin seeds (buy here)
- 1/2 tsp mustard seeds (buy here)
- 5-10 cassia leaves, torn into small pieces
Fry over low heat until the onion is golden brown. Pour the tarka into the simmering lentils, and let the flavors meld together for 1-2 minutes. Serve with Tandoori Butter Chicken, another meat dish, or with other vegetarian dishes. Enjoy!