Aromatic, filling, delicious—what’s not to like? This dal is great paired with a spinach saag and some flatbread.
Masoor Dal (Spiced Red Lentils)
2 tablespoons vegetable stock
1 cup finely chopped onion
2 ½ cups (10 ounces, about 1 medium) finely diced sweet potato
1 tablespoon minced ginger
2 garlic cloves, minced
1 Thai chili, or 1 large serrano chili, or 1 teaspoon cayenne pepper
1 cup red lentils
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons turmeric
1 teaspoon ground ginger
1 cup canned chopped tomatoes
Sea salt
3 tablespoons chopped cilantro
In a large saucepan over medium-low heat, heat stock and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan, stirring to mix. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and sweet potatoes are soft, stirring occasionally, about 25 minutes.
Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to blend lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
To serve, place dal in a serving bowl and sprinkle with chopped cilantro.
Based on a recipe by Nigella Lawson
