Let's be honest; while many Indian dishes are so flavourful, they can be pretty complex means you wouldn't be making them every week. Truth is, while cuisines vary across every state in India, the everyday Indian home has dishes that are straightforward and pack a ton flavour.
So with winter kicking in, we bring you a recipe from our Content Specialist, Jenny Thomas - a dish that's comforting, delicious, and not time–consuming at all; just make sure your pantry is stocked with all the necessary ingredients.
Masoor Dal – an Indian Home Staple. (Red lentils Recipe)
- 2 cups of Masoor dal (red lentils)
- 4 cups of water
- 1 1/2 teaspoons of turmeric
- 3 garlic cloves peeled and finely chopped
- 1 teaspoon of ginger finely chopped
- 1/2 teaspoon of cumin powder
- 1 teaspoon of garam masala
- 1 teaspoon of Madras curry powder
- 2 fresh tomatoes finely chopped
- 2 dry red chillies
- 2 onions finely chopped
- 2 sprigs of coriander chopped (for garnish)
- 2 green chilli (optional according to spice tolerance)
- A spoon of mustard seeds
- 1/2 teaspoon cumin seeds
- 2 dry red chilli
- a sprig of curry leaves
- a few ginger slices (cut thin and lengthwise)
- a garlic clove (sliced thin)
- Butter or ghee
- Add the water to a large saucepan, Masoor dal (red lentils), turmeric, a little salt, and dry red chillies.
- Partially cover with a lid and let it simmer for around 15-20 minutes or until the lentils are soft, broken down, or slightly mushy in texture.
- While the dal is cooking, add butter or ghee to a pan on medium-low heat. Add the onions, green chilli, garlic, and ginger and saute until they've slightly browned.
- Add in the tomatoes and saute until the tomatoes are mushy. Then, add chilli powder (optional), turmeric powder, cumin powder, Madras curry powder, and garam masala.
- Stir to combine (for around two minutes)
- Add the cooked lentils and salt, and coriander.
- Taste for seasoning and add more salt if required.
- In a small pan, pour in a bit of oil.
- Once the oil is hot, splutter mustard seeds.
- Add cumin seeds, dry red chilli, ginger, garlic, and curry leaves. Toss it and pour over the dal.
- Serve with jeera rice and papads.
- Enjoy this wholesome dish this autumn.