Indian Red Lentil Stew with Lemon and Cilantro (Masoor Dal)

关于这个食谱

Masoor dal, made from split red lentils, is one of the fastest and most forgiving lentil preparations in Indian home cooking — the lentils break down into a smooth, thick stew in under thirty minutes without needing to be soaked in advance. This version leans brighter than most, finishing with a good hit of lemon juice and fresh cilantro to balance the earthiness of the lentils and spices. The technique that matters most is the tadka, or tempering: cumin seeds, garlic, and dried chili bloomed in hot ghee until fragrant, then poured over the finished dal, where they sizzle and release their aroma directly into the pot. This final step is what gives simmered dal its layered flavor rather than tasting like plain boiled lentils. Served with steamed rice or roti, masoor dal is everyday comfort food across North India — quick enough for a weeknight, but with enough depth from the tempering and lemon finish to taste considered rather than thrown together.

食材

服务 4

• 1.5 cup红扁豆（masoor dal）切开，冲洗干净
• 4 cup水
• 0.5 tsp姜黄
• 1.25 tsp盐
• 3 tbsp酥油或油
• 1 tsp小茴香种子
• 4 clove大蒜，切成薄片
• 1 whole干红辣椒
• 1 whole洋葱，切碎
• 1 whole番茄，切碎
• 2 tbsp柠檬汁
• 0.25 cup香菜，切碎

步骤

1. 1

   煮扁豆

   Combine lentils, water, turmeric, and half the salt in a pot. Bring to a boil, skim any foam, then simmer uncovered 20-25 minutes until the lentils break down into a thick, smooth stew, stirring occasionally.

2. 2

   煮洋葱底

   In a separate small pan, heat 1 tbsp ghee, add onion, and cook until soft and golden, about 6-7 minutes. Add tomato and cook another 3-4 minutes until softened.将其搅拌到木豆中。

3. 3

   调整稠度

   Simmer the dal a few more minutes, adding water if it's too thick — it should coat a spoon but still pour easily.

4. 4

   进行回火

   Heat remaining ghee in a small pan, add cumin seeds, let them sizzle, then add garlic and dried chili, frying until the garlic is golden and fragrant, about 1 minute.

5. 5

   完成达尔

   将滋滋作响的调温倒在木豆上。加入柠檬汁和剩余的盐调味。

6. 6

   发球

   Garnish with cilantro and serve hot with rice or roti.

变化

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存储

Refrigerate in an airtight container up to 4 days; the dal thickens as it sits, so add a splash of water when reheating on the stove or in the microwave.

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