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Manoor_dal dal_masoor dal_recipe Can we talk lentils for a minute? I absolutely love them. I think they’re one of the few perfect foods out there. I love their texture, how you can pack them with loads of flavor, how they’re a great source of protein, etc. I also love stews and such, so it’s not really surprising that I would be into dal…of all kinds.

Today we have one of my favorite kinds of dal, masoor dal or stewed red lentils. I love making giant batches of this recipe and eating it throughout the week. I’m not really the type of person that makes my lunches for the week, because I usually get sick of something easily and I will usually change my mind on what I want to eat, but big batches of dal are an exception. I could happily eat this recipe and other dal recipes for weeks at a time. This is really great for anytime of the year and is always so filling and satisfying, without giving you a weighed down feeling.

This recipe is also perfect if you’re looking to cook something with only a handful of ingredients and in about an hours time. Enjoy! xx, Jenny

 

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Masoor Dal (Stewed Red Lentils)
Serves 6 to 8

Ingredients:
2 tablespoons extra virgin olive oil or ghee
1 medium sweet potato, peeled and diced
1 medium yellow onion, diced
3 garlic cloves, minced
2 teaspoons minced ginger
1 serrano chile, seeded and diced
1 cup red lentils, soaked in water for 1 hour and drained
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons ground turmeric
2 teaspoons ground ginger
2 teaspoons dried fenugreek leaves
1 (15 ounce) can diced tomatoes
1 quart vegetable or chicken stock or water
1/4 cup chopped cilantro
salt and pepper to taste
garnish:
chopped cilantro or micro cilantro

Directions:
1. Pour oil or ghee into a dutch oven and place over medium-high heat.
2. Add sweet potatoes and sauté for 2 to 3 minutes. Stir in onions, garlic, ginger, and Serrano chile and continue to sauté for 4 to 5 minutes. Season with salt and pepper.
3. Stir in red lentils, cumin, coriander, turmeric, ginger, and fenugreek leaves and continue to cook for 4 to 5 minutes, until mixture becomes fragrant and slightly smoky in scent.
4. Add diced tomatoes and stock and bring mixture to a boil. Once mixture is boiling, cover and reduce heat to medium-low and simmer for 40 to 50 minutes or until lentils have softened and mixture has turned into a stew-like consistency. Season with salt and pepper and stir in cilantro.
5. Top with more cilantro and serve with a side of grilled naan or steamed basmati rice.

 

 /   /   /  8 Comments
  1. The Travelling Chopsticks Not Specified Not Specified

    Its been ages since I have had Dal – but your pictures have got me craving it! I think this will be appearing on my weekly menu soon :)

  2. Nancie (Painted Palate) Not Specified Not Specified

    I, like you, love lentils. Curried lentils? Oh yes! I love that you included dried Fenugreek leaves – believe it or not, I always have them (and fenugreek seeds) on hand. Your local natural grocer (Sprouts, Whole Foods, Natural Grocers, maybe Trader Joes) should have them. The Sprouts near me has them in bulk I can buy a small bag for about $.09. Great, timely recipe. I’m in Colorado and April is still a “snow hazard” month for us. Think I’ll make a pot of these this evening and work on it throughout the week. Thanks!

  3. Spring B. Not Specified Not Specified

    I love lentils, and now I know what I’m making for dinner tomorrow! Thanks for the delicious inspiration, as always. :)

  4. Ciao Florentina Not Specified Not Specified

    I love lentils, and with this weirdly cool weather in L.A. this is just the perfect idea!

  5. Jeri Not Specified Not Specified

    I always make a huge batch of dal. It freezes really well and there are lots of other things you can make with it. It’s a great base for veggie burgers or you can add some broth for a delicious soup or sauce over rice or noodles.

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  7. Nancie (Painted Palate) Not Specified Not Specified

    So, I have the lentils soaking to make this dish for the 3rd time since you posted it – SO delicious! This time, I’m chopping and adding a nice, big link of Andouille Sausage (’cause I have one leftover from the Jambalaya I made for a client a few days ago). This recipe makes me super happy!

  8. Mike! Not Specified Not Specified

    Thanks for making me this cheoje (yup, just looked that up)! Delicious for dinner last night, delicious in my lunchbox today and looking forward to eating in my lunch again tomorrow! definitely adding it to the rotation.

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