Simple Brown Masoor Dal

Simple Brown Masoor Dal uses brown or green lentils, which cook quickly and keep more shape than red lentils when they are watched carefully.

The lentils simmer with onion, tomato, ginger, oil, hing, turmeric, cumin, coriander, garam masala, chili, and salt in one pot. The source specifically cautions against overcooking.

Sweetener and lemon are stirred in only after the lentils are tender, creating a gentle sweet-sour finish. Cilantro is scattered over the top just before serving.

Ingredients

• 1 cup dried brown or green lentils
• 3 cups water or vegetable stock
• 1/3 cup onions, chopped
• 3/4 cup tomatoes, chopped
• 1 teaspoon tomato purée, optional
• 1 teaspoon fresh ginger, minced
• 1 teaspoon good oil
• Pinch of hing, optional
• 1/4 teaspoon turmeric
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground coriander
• 1/4 teaspoon garam masala
• 1/4 teaspoon fresh green chilies, chopped, or cayenne
• 1/2 teaspoon salt, or to taste
• 1 teaspoon gur or other sweetener
• 2 tablespoons lemon juice
• 1/4 cup fresh cilantro leaves, chopped, for garnish

Method

Bring the lentils and water or stock to a boil in a medium pot. Add the onions, tomatoes, optional tomato purée, ginger, oil, optional hing, turmeric, cumin, coriander, garam masala, chili, and salt. Reduce to a simmer and cook for about 20 minutes, adding water if necessary, until the lentils are tender but not mushy. Stir in the gur and lemon juice until the sweetener dissolves, adjust the seasoning, garnish with cilantro, and serve. Makes 2–3 servings.