SPICES
½ tsp. ground coriander
½ tsp. ground cumin
½ tsp. ground cinnamon
½ tsp. ground turmeric
pinch ground cardamom
pinch red pepper flakes
LENTILS
1 Tbsp. vegetable oil
1 medium onion, minced (about 1 cup)
4 medium garlic gloves, minced or pressed through a garlic press (about 4 tsp.)
1 ½ tsp. minced or grated fresh ginger
2 ½ cups water
1 cup coconut milk (not lite)
1 ¼ cups red lentils, rinsed and picked over
1 lb plum (roma) tomatoes, cored, seeded, and chopped medium
½ cup minced fresh cilantro leaves
salt and ground black pepper
1. Combine the spices in a small bowl and set aside. Heat the oil in a large saucepan over med-high heat until shimmering. Add the spices and saute until fragrant, about 10 seconds. Stir in the onion and cook until softened, 5-7 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
2. Stir in the water, coconut milk, and lentils, and bring to a boil. Reduce heat to a simmer (med-low heat) and cook, uncovered, until the lentils are tender and resemble a coarse puree, 20-25 minutes. (At this point, the lentils can be refrigerated in an airtight container for up to 2 days; reheat over med-low heat before continuing.)
3. Stir in the tomatoes, cilantro, and season with salt and pepper to taste before serving.
3 Comments
(Masoor Dal)
SPICES
½ tsp. ground coriander
½ tsp. ground cumin
½ tsp. ground cinnamon
½ tsp. ground turmeric
pinch ground cardamom
pinch red pepper flakes
LENTILS
1 Tbsp. vegetable oil
1 medium onion, minced (about 1 cup)
4 medium garlic gloves, minced or pressed through a garlic press (about 4 tsp.)
1 ½ tsp. minced or grated fresh ginger
2 ½ cups water
1 cup coconut milk (not lite)
1 ¼ cups red lentils, rinsed and picked over
1 lb plum (roma) tomatoes, cored, seeded, and chopped medium
½ cup minced fresh cilantro leaves
salt and ground black pepper
1. Combine the spices in a small bowl and set aside. Heat the oil in a large saucepan over med-high heat until shimmering. Add the spices and saute until fragrant, about 10 seconds. Stir in the onion and cook until softened, 5-7 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
2. Stir in the water, coconut milk, and lentils, and bring to a boil. Reduce heat to a simmer (med-low heat) and cook, uncovered, until the lentils are tender and resemble a coarse puree, 20-25 minutes. (At this point, the lentils can be refrigerated in an airtight container for up to 2 days; reheat over med-low heat before continuing.)
3. Stir in the tomatoes, cilantro, and season with salt and pepper to taste before serving.