Name: Masoor Dal
Total time: PLACEHOLDER
Cuisine: Indian
Ingredients: 3 tablespoons refined coconut oil , divided; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; ½ teaspoon cinnamon; 1/2 teaspoon turmeric; 1/8 teaspoon ground cardamom; ⅛ teaspoon red pepper flakes; 1 onion , chopped fine; ¾ teaspoon table salt; 3 garlic cloves , minced; 1½ teaspoons grated fresh ginger; 4 cups water; 8½ ounces (1¼ cups) dried red lentils , picked over and rinsed; ½ cup minced fresh cilantro; 1 pound plum tomatoes , cored, seeded, and chopped; Lemon wedges

Why This Recipe Works

Dals are heavily spiced lentil stews common throughout India. Split red lentils give this dal a mild, slightly nutty taste, and as the stew slowly simmers, they break down to a smooth consistency. We wanted our red lentil dal to be simple yet still embody the complex flavors of Indian cuisine, so we started with the spices. We created a balanced blend of warm spices with just a subtle layer of heat. Blooming the spices in oil until they were fragrant boosted and deepened their flavors. Onion, garlic, and ginger rounded out the aromatics. Authentic dal should have a porridge-like consistency, bordering on a puree (without the need for a blender). Getting this consistency required cooking the lentils with just the right amount of water: We finally settled on 4 cups water to 1¼ cups lentils for a dal that was smooth but not thin. Before serving, we added cilantro for color and freshness and diced raw tomato for sweetness and acidity. A bit of coconut oil stirred in before serving added a rich finish.

Before You Begin

You cannot substitute other types of lentils for the red lentils here; they have a very different texture. Serve over rice or with pita bread.

Instructions

Melt 1 tablespoon oil in large saucepan over medium-high heat. Add coriander, cumin, cinnamon, turmeric, cardamom, and pepper flakes and cook until fragrant, about 10 seconds. Stir in onion and salt and cook until softened, about 5 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds.

Stir in water and lentils and bring to boil. Reduce heat to low and simmer, uncovered, until lentils are tender and resemble coarse puree, 20 to 25 minutes.

Stir in tomatoes, cilantro, and remaining 2 tablespoons oil and season with salt and pepper to taste. Serve with lemon wedges.