My Masoor Dal
1 1/2 cups masoor dal (red lentils)
6 cups water
1 tomato
3 cloves garlic
1 onion
1 1/2 tablespoons olive oil
1/2 teaspoon cumin ground
3 1/2 teaspoons ras el hanout
1/2 teaspoon coriander ground
1 teaspoon kosher salt
2 teaspoons ginger paste
dash of cayenne
Makes 4 to 6 servings.
Rinse the red lentils. In a blender puree the onion, tomato, garlic and 1 cup of water. Add the lentils, oil, puree, and 5 cups of water to a pot. Bring to a boil and then add the spices. Simmer on medium heat until the dal is soft and mushy with no dryness or crunch. On my stove this took approximately 2 hours. Soaking the lentils overnight would reduce the cooking time significantly.
My Masoor Dal [8/16/2010]
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