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Masoor Dal
Ingredients
- 3 Tbsp oil, divided
- 1 1/2 cups diced onion
- 1/4 cup minced jalapeno
- 1 Tbsp thinly sliced garlic
- 2 tsp minced ginger
- 1 cup red lentils
- 2 cups water
- 15-oz can diced tomatoes
- 1 tsp salt
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp ground turmeric
- 1/2 tsp paprika
Instructions
- Heat 2 Tsbp oil in pot over medium heat. Add onion and saute until soft, about 5 minutes. Add jalapeno, garlic and ginger and saute until fragrant, 1-2 minutes.
- Add lentils, water, tomatoes with juice and salt. Bring to a boil then reduce heat and simmer until soft, 30-40 minutes.
- Mash with potato masher when are soft and have begun to break down. Keep warm.
- In a small saute pan, heat 1 Tbsp oil over medium-high heat. Add cumin and mustard seeds and cook, stirring constantly, for 15 seconds. Add turmeric and paprika and continue to cook, stirring, for 30 seconds. Carefully add oil and spices to lentils and stir to combine.