Moong And Masur Lentil Curry

Lentil curries are great as a main meal or as a side dish, also commonly known as Indian dhal. My family enjoyed this light Moong And Masur Lentil Curry with some flat bread. I like my lentil curry with a slightly thicker consistency. So, I used 6 cups of water as opposed to 7 ½ cups of water as stated in the cookbook. It turned out just perfect! If you like dhal, do try this making this really easy and delicious dish right in your kitchen. :-)


Recipe adapted from Vij's Elegant And Inspired Indian Cuisine

Moong And Masur Lentil Curry
(Printable Recipe)

Ingredients

½ Cup Moong Dal
½ Cup Masur Dal
7 ½ Cups Water
2 tsp Sea Salt

Masala
¼ Cup Ghee
¼ tsp Asafoetida
1 Tbsp Cumin Seeds
¾ Cup Finely Chopped Onions
1 Tbsp Finely Chopped Ginger
¾ Cup Finely Chopped Tomatoes
½ tsp Ground Cayenne Pepper or 1 Tbsp Finely chopped Jalapeno Pepper (I used 1 tsp Cayenne Pepper)
½ Cup Finely Chopped Cilantro

Method

Sift through the lentils quickly to make sure there are no tiny stones or other debris. Combine moong and masur lentils in a large bowl. Wash lentils with cold water and drain; repeat 1 or 2 times.

Place lentils, water, salt and turmeric in a large pot with a tight-fitting lid and stir. On medium to high heat, bring lentils to a boil, then stir and cover most of the pot with the lid. Leave a 1-inch slit through which steam can escape; otherwise, the lentils will foam over. Reduce the heat to low and cook for another 5 to 8 minutes, or until there is very little foam left in the lentils. Cover the pan fully with the lid and cook lentils for another 30 minutes, or until tender and velvety looking.

While lentils are cooking, make the masala. In a shallow frying pan, heat ghee on medium-high heat for 45 seconds, or until completely melted. Add asafetida and allow it to sizzle for 15 seconds, then add cumin seeds and allow them to sizzle for 15 seconds. Reduce the heat to medium. Stir in onions and sauté until brown, 8 to 10 minutes. Add ginger, tomatoes and cayenne (or jalapeno pepper) and sauté, stirring regularly, for 5 minutes or until the oil glisten on top.

Pour masala into the pot with the hot cooked lentils and stir well. (Be sure to get all of the masala from the frying pan.) Just before serving, stir in cilantro. Ladle piping hot curry into individual bowls and serve immediately.