Mansoor Dal

Name: Mansoor Dal
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g red lentils; 3 Bay leaves; 1 TABLESPOON Butter; 7-10 Tbsp Salt; 1 Onion; 500 g Tomatoes; 30 g fresh ginger; 2–3 dried chillies (depending on size and spiciness tolerance); 1 TABLESPOON Oil; 2 TEASPOONS black mustard seed (Asia shop); 1 TEASPOON Cumin seed; 1 TEASPOON ground cilantro; 1 TEASPOON Turmeric; 1-2 TABLESPOONS Lemon juice

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g red lentils
3 Bay leaves
1 TABLESPOON Butter
7-10 Tbsp Salt
1 Onion
500 g Tomatoes
30 g fresh ginger
2–3 dried chillies (depending on size and spiciness tolerance)
1 TABLESPOON Oil
2 TEASPOONS black mustard seed (Asia shop)
1 TEASPOON Cumin seed
1 TEASPOON ground cilantro
1 TEASPOON Turmeric
1-2 TABLESPOONS Lemon juice

Directions

1
Roast the red lentils in a pot at medium heat while stirring constantly until some lentils are slightly browned. Put the lentils in a sieve and wash them under running water. Return to the pot. Add 900 ml water, bay leaves, butter and 1 1/2 tsp salt. Heat everything up, bring to the boil, cover and simmer over medium heat for about 30 minutes
2
Peel and chop the onion. Wash, clean and chop the tomatoes. Peel and grate ginger. Crumble chillies with your fingers. Heat oil in a pan. Add mustard seeds and fry briefly. Add cumin, chilli, ginger, coriander and turmeric. Stir-fry for about 30 seconds. Add tomatoes and onion and fry for 1-2 minutes
3
After about 20 minutes of cooking time, add the tomato mixture to the lentils and finish cooking. Season the dal with lemon juice and salt if necessary. Indian flat bread and mango lassi taste good with it