-
15
minPrep Time -
30
minCook Time -
45
minReady in -
perYield -
225
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Course
- Allergens:
- Seasons:All
- Cuisines:
- Courses:dinner,lunch
Recipe Description
Elevate your masoor dal with a fragrant tadka (tempering) of mustard seeds, dry red chilies, and aromatic coconut oil. This creamy lentil dish is a delightful blend of warmth and nutrition, making it perfect for any occasion.
Ingredients
- 1 cup masoor dal (red lentils)
- 3 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 2 dry red chilies
- 1 onion, finely chopped
- 1 tomato, chopped
- 1/2 cup coconut milk
- 1 teaspoon turmeric powder
- Salt, to taste
- 4 cups water
- Fresh curry leaves for garnishing
Steps:
- Rinse the masoor dal until the water is clear.
- In a large pot, heat coconut oil over medium heat. Add mustard seeds and dry red chilies. Wait until they pop.
- Add the onions to the pot and sauté until golden.
- Stir in the tomatoes and cook until they are soft and mushy.
- Add the masoor dal, water, turmeric powder, and salt to the pot. Bring to a boil, then reduce heat to simmer.
- Stir in the coconut milk and simmer for an additional 5 minutes.
- Garnish with fresh curry leaves before serving.
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