Masoor Dal (Spicy Red Lentil Stew)

Happy Weekend, friends & gatherers! If you cook one thing this weekend, let it be this: Masoor Dal, an Indian spicy red lentil stew. While I love Indian cuisine, it’s not something I cook very often. But every time I do, I always think I definitely need to step up my Indian food game because it’s always so good! This Dal comes together quickly and the flavors are amazing.

I also made our 2 Ingredient Naan Bread with a wash of garlic infused ghee and man, I was scooping up bites of dal with big chunks of naan as soon as I had put down my camera. SosoSO good! xoxo Donata



Ingredients

Serves 3-4


1 cup split red lentils

2 tbsp coconut oil

1 cup chopped white onion

5 cloves garlic, minced

1 inch (2,5 cm) fresh ginger root, peeled and finely chopped

1 red Thai chili, minced (toss the seeds if you want it to be less spicy, keep the seeds if you like it spicier!)

2 tsp ground coriander

3 tsp ground cumin

2 tsp ground ginger

3 tsp salt

1 14 oz (400 g) canned tomatoes

2 tbsp tomato paste

juice of half a lime

1/4 cup (15 g) fresh cilantro, chopped


Instructions


  1. Rinse the uncooked lentils until the water runs clear. Place into a pot with 1 1/2 cups of water. Bring to a boil and then let simmer for about 8-10 minutes until just tender. Stir occasionally to keep the lentils from sticking. Remove from heat. Season with salt to taste (about 1/2 tsp) and set aside.

  2. Heat a skillet over medium heat and heat the coconut oil. Add the onion, garlic, fresh ginger and red chili and sauté until tender.

  3. Add the coriander, cumin, ground ginger and salt. Sauté for about a minute until fragrant.

  4. Add the canned tomatoes, tomato paste and lime juice and cook down for about 6-8 minutes. Add the cooked lentils and most of the cilantro, reserving some as garnish, stir thoroughly and let cook for a minute longer.

  5. Remove from heat. Garnish with remaining cilantro and serve immediately with basmati rice and/or naan bread.

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