Masur Dal (Red lentil pot)

AUTHOR
Brooke Calhoun
DIFFICULTY
very easy
RATING
5 3
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 250 g red lentils
  • 3 Bay leaves
  • 1 TABLESPOON butter, salt
  • 1 Onion, 5 tomatoes
  • 1 piece(s) (approx. 20 g) Ginger
  • 2 TEASPOONS Chili Flakes
  • 1 TABLESPOON Ghee
  • 1 TEASPOON black mustard seeds
  • 1 TEASPOON turmeric, cumin and ground coriander
  • 1-2 TABLESPOONS Lemon juice

Directions

  1. 1

    Roast red lentils in a pot for 4-5 minutes while stirring continuously. Place in a sieve and rinse. Return to the pot. Add approx. 900 ml water, bay leaf, butter and 1 1/2 tsp. salt and bring to the boil.

  2. 2

    Cover the lentils and cook over medium heat for about 30 minutes.

  3. 3

    In the meantime peel and finely dice the onion. Wash and chop the tomatoes. Peel and finely chop the ginger. Heat the ghee in a pot. Brown the mustard seeds briefly in it. Add ginger, chilli, turmeric, cumin and coriander.

  4. 4

    Roast for about 30 seconds while stirring. Add the tomatoes and fry for 1-2 minutes.

  5. 5

    Add the tomato mix to the lentils after about 20 minutes cooking time and finish cooking. Season to taste with lemon juice. Long grain rice tastes good with it.

  6. 6

    Making ghee: Melt butter slowly over low heat. Skim off rising foam. After about 30 minutes no more foam will rise. Pour ghee into a screw-top jar and let it cool down. Close it and store in a cool place.

  7. 7

    Ghee can be kept for several months. You can also use clarified butter instead.

Nutrition Facts

KCAL
270 kcal
CARBS
36 g
FATS
6 g
PROTEINS
17 g