Tomatoey Masoor Dal

Okay, so I'm a little out of it. Due to the holidays and being here and there, I have not been in the kitchen as much I would like. While I appreciate the little "break", I have to get back on my toes. Yesterday, we had moong curry. Today is grocery shopping day, but I must be prepared in case I do not find my veggie of choice. So, I decided to open up the masoor dal (pinkish red lentils)packet that has been sitting in the pantry for quite a while.

First of all, masoor dal does not need to be soaked beforehand, like other lentils do. Simply wash the dals a couple of times and it's ready to cook. Here is my recipe for my Tomatoey Masoor Dal.

Raw Masoor Dal

1 cup masoor dal
3-4 tomatoes, chopped
1 onion, chopped
1 tsp shredded ginger
1 tsp crushed garlic
3 green chilies, ground into paste
1 tsp black mustard seeds
1 tsp cumin seeds
1/4 tsp turmeric powder
Pinch of asafoetida powder
1/2 tsp red chili powder
1 tsp coriander powder
1 dry red chili, broken into bits
1/2 lemon, juiced
2 tbsp chopped cilantro
1/2 tsp sugar (optional)
Salt to taste

1. Heat oil/ghee (I used ghee) in pot. Then add in the mustard seeds, followed by the cumin seeds, dry red chili bits and asafoetida powder.
2. When finished popping, add in the onions and ginger-garlic-chili paste. Sautee onions for 2-3 minutes.
3. Then add in the chopped tomatoes with about 1/4 cup water. Let tomatoes come to boil. When tomatoes have reduced, add in the turmeric, red chili powder, coriander powder, salt, sugar, then lentils.
4. Cook lentils for a few minutes. Then stir in 1 cup of water. After a few minutes, the water will almost be completely absorbed. At this point, you can add about 1/4-1/2 cup more water. The dal will take about 15-20 minutes to boil and properly cook.
5. Once dal is cooked, you can add in the lemon juice. Garnish with chopped cilantro and serve hot with roti or rice.

I have never had masoor dal (at least I do not think) until today. Before it is cooked, it has a beautiful pinkish color to it. After it is cooked, it sort of resembles yellow moong dal; however, it tastes slightly different. Paired with the pickled onions, mango pickle, papadum and roti, you are sure to be pleased with this dinner meal. We loved the taste and will most likely be making it again. **** Stars!