Mark published on June 5, 2014
Ismail Merchants's Lemon Lentils (Nimbu Masoor Dal)
Total time: 1 hour
Yields: 5 to 6
Author: Ismail Merchant
Source: https://www.latimes.com/food/la-fo-dal-s-story.html
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Ingredients
- 0.625 cup oil
- 1 medium onion, halved and thinly sliced
- 2 (2-inch) cinnamon sticks
- 1 pound masoor dal, picked over and rinsed
- 1.5 ginger root, chopped
- 2.5 cups chicken stock
- 2 cups water
- 0.5 ground red pepper, to taste
- 0.5 juiced lemon
- 0.5 small onion, chopped
- 1 small clove garlic, chopped
- 0.5 serrano or jalapeno chile, chopped, with seeds
- 2 bay leaves
- 1 tablespoon cilantro, chopped
Instructions
Heat 6 tablespoons oil in large, deep saucepan over medium-low heat.
Add sliced onion and cook, stirring, until tender.
Add cinnamon sticks, dal and ginger. Cook, stirring often, 10 minutes.
Add stock, 2 cups water, red pepper and salt to taste. Bring to boil, reduce heat and simmer 10 minutes.
Squeeze juice from lemon, straining seeds, and add lemon juice and lemon to lentils. Cook 50 minutes, stirring often. Add up to 1 cup more water, if dal dries out too much.
Heat remaining 1/4 cup oil in small pan. Add chopped onion, garlic, chile and bay leaves. Cook, stirring, until onion is browned. Add mixture to lentils and stir.
Remove bay leaves. Turn into serving bowl and sprinkle with cilantro. Serve hot.
Heat 6 tablespoons oil in large, deep saucepan over medium-low heat.
Add sliced onion and cook, stirring, until tender.
Add cinnamon sticks, dal and ginger. Cook, stirring often, 10 minutes.
Add stock, 2 cups water, red pepper and salt to taste. Bring to boil, reduce heat and simmer 10 minutes.
Squeeze juice from lemon, straining seeds, and add lemon juice and lemon to lentils. Cook 50 minutes, stirring often. Add up to 1 cup more water, if dal dries out too much.
Heat remaining 1/4 cup oil in small pan. Add chopped onion, garlic, chile and bay leaves. Cook, stirring, until onion is browned. Add mixture to lentils and stir.
Remove bay leaves. Turn into serving bowl and sprinkle with cilantro. Serve hot.
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