Easy Masoor Daal (Indian Red Lentils)
Ingredients
- 1 cup dry red lentils, rinsed and drained
- 1 teaspoon salt
- ½ teaspoon cayenne pepper, or to taste
- ¼ teaspoon ground turmeric
- 1 slice ginger, 1 inch piece, peeled
- 2 ½ cups water, or as needed
- 4 teaspoons vegetable oil
- 4 teaspoons dried minced onion
- 1 teaspoon cumin seeds
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Instructions
- Place lentils, salt, cayenne pepper, turmeric, and ginger into a medium saucepan. Pour in enough water to cover lentils by 1 inch; bring to a boil. Reduce the heat and simmer, stirring occasionally and skimming off any foam that forms, until lentils are tender and soupy, 25 to 30 minutes.
- During the last minute of cooking, combine oil, dried onion, and cumin seeds in a small, microwave-safe bowl. Microwave on high until onion is browned, 45 seconds to 1 minute; be careful not to burn onion.
- Stir onion-oil mixture into lentils.
Source
Original recipe: View Original