Ingredients

The following ingredients have 2 Servings
  • 3/4 cup Red Lentils (aka Masoor Dal)
  • 1 medium Onion (sliced)
  • 1 Tomato (diced)
  • 1 Green Chili Pepper (fresh, chopped)
  • 2 Tablespoon Olive Oil
  • 1 Teaspoon Brown Mustard Seeds
  • 1-2 Tablespoons Tomato Sauce
  • 1 Tablespoon Ginger + Garlic (*see Notes)
  • 4 Curry Leaves (fresh if possible or dried otherwise)
  • 1 Teaspoon Turmeric Ground
  • 1/2 Teaspoon Cayenne Pepper ground
  • pinch Salt
  • 3 cups Vegetable Stock
  • Cilantro (aka Coriander, fresh chopped)

Instruction

  • Cover masoor lentils with water and soak for 20-25 minutes.
  • Prep vegetables. Slice onion, dice tomato and chop green chili pepper.
  • Keep spices ready at the side.
  • Heat up a pan with olive oil, temper mustard seeds for 1 minute or until you can smell the nutty aroma. (mustard seeds will pop up so be careful and control the heat/use a lid)
  • Sautee onion, tomato and green chili pepper.
  • Strain soaked lentils. Keep a slow heat setting and stir soaked lentils and tomato sauce to the pot.
  • Season with curry leaves ginger+garlic, turmeric powder, cayenne pepper powder, and salt. 
  • Pour stock over the lentils and increase heat setting to medium-high. Stir to combine ingredients.
  • Cook on medium to high heat for about 15 mins, stirring occasionally so that nothing burns on. If you feel your masoor dal needs more water, then just add a little more to adjust the curry consistency (sometimes depends on the quality and age of the lentils).
  • The dish is ready when the lentils are cooked, but not mushy.
  • Garnish with chopped fresh cilantro (Coriander)