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Nourishing Masoor Daal: Quick to make and easy to digest
The cool Autumn weather this week has me reaching for one of my old favorite recipes! The first time I had this daal was about 10 years ago during a cooking workshop with Kester and Nadia from Mudita Insitute. It’s been a cold weather favorite ever since. I like to serve mine with a squeeze of lemon or lime and a good dollop of greek yoghurt.
Masoor Daal or red lentils are the fastest cooking of all lentils, do not need pre-soaking and are also light and easy to digest. This simple daal is very quick & easy to make and is absolutely delicious!
- 2 tsp ghee
- 1 tsp turmeric
- 5 curry leaves
- 1 garlic clove, finely chopped
- 1 tsp mustard seeds
- 1 tsp ground cumin or garam masala
- 1 tsp salt
- 1 tsp raw sugar or jaggery
- 1 cup red lentils
- 1 medium tomato, diced
- A handful of fresh coriander, finely chopped
Rinse the lentils in the saucepan 3 – 4 times until the water runs clear. Add 3 – 4 cups boiling water and cook over low-medium heat for 15 mins or until the lentils have lost their form. In a separate pan, heat up the ghee and then add the mustard seeds and curry leaves. When the mustard seeds are popping, add the garlic and tomato and cook until the tomatoes disintegrate. Add the turmeric and cook for another 30 seconds then add the mixture to the lentil pan. Add the salt, sugar and ground cumin / garam masala to the daal and cook for another 5 mins until looking smooth and delicious. Add a handful of fresh coriander if you wish (a squeeze of lemon/lime and spoon of yogurt is nice too). Serve with rice or flat breads.
I hope you enjoy this one as much as I do!
Many thanks to Mudita Institute for sharing this recipe with us <3