Ingredients
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½ cup red Lentils
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1 cup Onion
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2 Tbsp Oil
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4-5 Curry Leaves
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¼ tsp Mustard Seeds
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Pinch of Hing
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1 tsp Turmeric
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¼ tsp Cayenne Pepper
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¼ tsp Goda Masala
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½ tsp Sugar
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1-2 Dry Red Chili Pepper
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Salt
Directions
Some Indian cultures prohibit onion, some use it sparingly. So using onion in a dish is special. A great example of how one simple ingredient can elevate the flavor of these red masoor lentils.
Steps
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1
Done
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Pressure cook Masoor daal with double the water and turmeric. Alternatively, just rinse and drain and keep aside. |
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2
Done
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Heat oil in a wok. |
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3
Done
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Add the mustard seeds and let them pop. Add Asafetida, turmeric, cayenne pepper in rapid succession. |
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4
Done
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Add dry red chili with a tong and slush it in the oil for a few seconds. Remove and set aside. |
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5
Done
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Add the onions and fry them for a couple of minutes. |
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6
Done
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Now add cooked daal or rinsed uncooked daal (step 10). |
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7
Done
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Season with salt and a pinch of sugar. |
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8
Done
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Add some water to get desired consistency if you are using cooked daal. |
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9
Done
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Bring to a boil and simmer for 5-10 minutes. Serve hot, garnished with the fried red chili. |
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10
Done
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If you are using rinsed uncooked daal, add roughly 2-3 times the water, bring to a boil and simmer until cooked and creamy. This may take 20-25 minutes or more. |
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11
Done
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Serve hot with rice. |
