Here’s a modified version of the recipe that ups the flavor:
• 2 cups red lentils (masoor dal)
• 1 can petite diced tomatoes
• 2 tablespoons ghee
• ½ inch piece ginger, diced
• 1 teaspoon cumin seeds
• 1/2 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 teaspoon black or yellow mustard seeds
• 10 fresh or frozen curry leaves (optional but worth seeking out) 1.5 tsp madras curry powder
• 1 medium yellow or red onion, diced
• Sea salt to taste
• 1 14-oz can coconut milk
1. In a large saucepan, combine the lentils and tomatoes. Add 3 cups of water and bring to a simmer. Cook uncovered for about 30 minutes, or until the lentils begin to break down. Add more water if needed.
2. In a frying pan, warm the ghee over medium to high heat. Once the oil is hot, add the spices. Cover the pan and wait briefly until the mustard seeds begin to pop. Then add the diced onion and the curry leaves and cook, stirring to prevent the leaves from burning, until lightly browned.
3. Add the curry leaf/onion mixture to the lentils along with the coconut milk and salt to taste. Cook for another 10 minutes or so, until the flavors have melded.
Original Version:
Makes 11 cups
3cups red lentils (masoor dal)
1medium yellow or red onion, roughly chopped
1cup tomatoes, canned or fresh, finely chopped
1/2teaspoon cayenne pepper
1teaspoon ground cumin
1teaspoon ground coriander
1/2teaspoon ground turmeric
1tablespoon sea salt
2tablespoons vegetable oil
2teaspoons cumin seeds
1teaspoon black or yellow mustard seeds
1/2medium red or yellow onion, finely chopped
15 to 20fresh or frozen curry leaves (optional but worth seeking out)
114-oz can coconut milk
1. In a large saucepan, combine the lentils, coarsely chopped onion, tomatoes, cayenne, ground cumin, coriander, turmeric, and salt. Add 7 cups of water and bring to a simmer. Cook uncovered for about 30 minutes, or until the lentils begin to break down.
2. In a frying pan, warm the vegetable oil over medium to high heat. Once the oil is hot, add the cumin seeds and the mustard seeds. Cover the pan and wait briefly until the mustard seeds begin to pop. Then add the finely chopped onion and the curry leaves and cook, stirring to prevent the leaves from burning, until lightly browned.
3. Add the curry leaf mixture to the lentils along with the coconut milk. Cook for another 10 minutes or so, until the flavors have melded.