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The ingredients needed to prepare Khatti Masoor ki Daal:
- Take 2 cups dry masoor dal (aka red lentils), sorted and well rinsed
- You need 8 cups water
- Provide 1 tbsp oil (coconut oil or neutral flavored)
- Get 1 large yellow onion, finely diced
- Prepare 6 cloves garlic, minced
- Get 2 green chiles, minced (can be seeded for less heat, use more
- Get 1 tbsp curry powder(mixuter of Lal Mirch, Garam masala, zeera a
- Get 1 tsp whole mustard seed
- You need 1 tsp ground coriander
- Take 1/2 tsp ground cumin
- Prepare 1 1/2 tsp salt, more to taste
- Use 15 oz can diced tomatoes, or 1 1/2 cups chopped fresh tomatoes
- Prepare cilantro, for garnish basmati rice, to serve
Instructions to make Khatti Masoor ki Daal:
- INSTRUCTIONS - Combine the lentils and water in a large pot. Bring to a boil, then turn the heat down to simmer. Skim off any foam that collects on top. Cook, partially covered, until the lentils are tender, usually 15-20 minutes.
- While the lentils are cooking, make the tadka. Heat a skillet over medium heat and add the oil and onion, garlic, ginger, chiles, and a pinch of salt. Fry until soft, about 5 minutes.
- Add the spices: curry powder, mustard, coriander, and cumin, along with the salt. Stir to combine and cook for about 60 seconds, then add the tomatoes.
- Cook about 7 minutes to cook down the tomatoes if canned, or until the tomatoes are soft and saucy if fresh. Add lemon juice. - Add the tadka to the cooked lentils, and simmer over low heat for about 5 minutes to infuse with flavor. - Serve garnished with cilantro and with basmati rice.
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