MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sabut Masoor Dal (Spiced Brown Lentils)
Categories: Vegetables, Herbs, Chilies, Citrus
Yield: 5 servings

1 c Whole masoor dal; soaked 10
- minutes, drained
1 Bay leaf
1/4 c Ghee
1 md Onion; fine chopped
1/2 ts Ginger paste
1/2 ts Garlic paste
1/2 ts Ground cumin
1/2 ts Kashmiri red chile powder
1/4 ts Ground turmeric
1/4 ts Ground coriander
2 md Plum tomatoes; fine chopped
1 ts Fine sea salt
3 Fresh Thai green chilies;
- stemmed, chopped
3 tb Lemon juice
1/2 ts Garam masala; garnish
1 tb Chopped fresh cilantro;
- garnish
Rice or roti; to serve
- (opt)

In a large (about 6 quart) pot, add 7 cups of water, the
whole masoor dal and bay leaf. Bring to a boil, cover
and cook on as high heat as possible until tender, about
25 to 30 minutes.

In the meantime, prepare the masala: In a medium-sized
(8-inch) frying pan, heat ghee over medium heat for 30
to 45 seconds or until melted. Add onion, ginger and
garlic, and cook on medium heat, stirring occasionally,
until the onions turn translucent, about 5 minutes. Add
cumin, chile powder, turmeric and coriander. Mix well.
Stir in tomatoes, add salt and Thai green chiles. Cook
on medium heat, stirring occasionally, until tomatoes
break down and the oil separates (it will form an
outline around the jammy tomato), about 10 minutes.

Remove 1 cup water from the pot of dal with a ladle
(remove more if you want the dal to be thicker, or less
or none of you prefer it thinner). Stir the masala from
the frying pan into the pot of dal. Simmer for 3 to 5
minutes, or for 10 minutes for more tender dal. Turn off
the stove, and stir in lemon juice. Sprinkle with garam
masala and cilantro. Serve with rice, roti or by itself.

By: Zainab Shah

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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