Red Lentil Curry

From The Spice Box, Manju Shivraj Singh, The Crossing Press, 1981. ISBN 0-89594-053-1.

Also called Masoor Dal. This is a quick lentil dish -- it takes about 20 minutes and not much work during that time. We've been known to make a quick meal out of this, Indian Rice with Vegetables and mango chutney on the side.

Ingredients

1 cup red (or pink) lentils
3 cups water
1 teaspoon turmeric
1 teaspoon salt
1 tablespoon lemon juice
1 teaspoon garam masala
1 tablespoon oil
1 teaspoon cumin seeds
1/8-1 teaspoon cayenne
1 teaspoon coriander powder

Directions

Pick over the lentils, discarding discolored ones or any foreign matter (e.g. rocks). Wash in a sieve under running water. In a heavy saucepan boil the lentils in water with turmeric. When cooked (15-20 minutes), turn off the heat. Add salt, lemon juice and garam masala.

Make a Baghar: Heat the oil and add the cumin seeds. Fry for 2 minutes. Turn off heat. Add cayenne and coriander. Stir and pour over the cooked lentils. Mix well and garnish with fried onions and/or some fresh coriander leaves.

Serves 6

Comments

You may want to use a little less water or cook longer. This has a tendency to be soupy.

Jim Plank

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