Musoor Dhall (Red Lentils)

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

1 cup musoor dhall (red lentils)
3 cups water
1 lg. onion, chopped
2 tbsp. dessicated coconut
Salt, to taste
1/2 tsp. ground turmeric
1/2 tsp. ground chilies
1/2 tsp. garam massala

For final cooking:
2 tbsp. oil
3 cloves garlic

INSTRUCTIONS

Bring water to boil and then toss in lentils that have been picked over and washed. If the water is already boiling, the musoor breaks up easily. If not, it takes longer to cook.

When semi-boiled, add the other main ingredients and cook until the musoor is soft but not soggy. Now heat the oil in a frying pan and, after chopping the garlic into pieces, drop it in. Fry briefly until golden brown, and immediately add to lentils. Stir and simmer together 5 minutes.

CHEF COMMENTS

New or diced potatoes, or prawns, may be added. The dish is best eaten with boiled rice.

The onion can be fried in the oil, and a tomato added. When they have cooked together to make a sauce, they are added and simmered with the lentils instead of the garlic.

Tagged: indian, musoordhall add tags

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