Masoor Dal with Toasted Spices
A spicy and delicious dal made with red lentils
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Main/Dal
Cuisine: gluten-free, Indian, nut-free, Soy-free, Vegan
Servings: 8 servings
Calories: 116kcal
- 1 cup dry masoor lentils (pink or red lentils), cooked until tender.
- 1 tablespoon vegetable oil
- 1 red onion , sliced
- 1 teaspoon sugar
- 4-5 cloves garlic , chopped into large pieces
- 1 tablespoon coriander seeds
- 14 oz diced tomatoes (or two tomatoes, diced)
- 1 teaspoon cumin seeds
- 1 teaspoon cayenne (use more or less per your heat tolerance)
- ½ teaspoon turmeric
- Salt to taste
- 2 tablespoon cilantro , chopped (or use mint)
In a skillet, toast the cumin and coriander seeds for 3-4 minutes until fragrant. Remove to the blender.
Toast the garlic in the skillet until it starts getting brown spots. Also add to blender along with the tomatoes.
Blend until smooth.
Heat oil and add onions and sugar. Cook on a medium flame for about 10 minutes until onions turn brown.
Add the blended mixture of tomatoes and spices, chili powder, turmeric and salt, and cook until the mixture starts drying and turns a few shades darker.
Add the lentils and cook for another 10 minutes. Add as much water as you like to thin out the dal to the preferred consistency.
Garnish with cilantro or mint and serve hot.
Calories: 116kcal | Carbohydrates: 18g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Potassium: 351mg | Fiber: 8g | Sugar: 3g | Vitamin A: 165IU | Vitamin C: 7.4mg | Calcium: 41mg | Iron: 2.6mg