Red curry masoor dal

General

This is a quick recipe, but it requires red curry paste. You can use one one the recipces for curry paste (and make a lot).

Ingredients

• 1 cup (192 g) red lentils (split masoor dal)
• 3 cups (720 ml) water
• 1 tbsp (15 g) coconut oil
• 1 tsp cumin seeds
• 2 medium red onions, chopped fine
• 1 red chili, chopped
• 3–4 cloves garlic, minced
• 1″(2.5-cm) piece ginger, grated
• 3 tbsp (45 ml) red curry paste (use one of your homemade ones)
• Salt to taste

Tempering

• 2 tbsp (30 g) coconut oil
• 1 tsp cumin seeds
• 4–5 cloves garlic, sliced thin
• 1 tsp red chili powder

Procedure

1. Rinse the lentils well and then combine them with the water in a deep pan.
2. Bring to a boil on high heat, removing any foam with a spoon. Reduce the heat to low and cook, covered, for 10 to 12 minutes. Take the lentils off the heat once cooked and set aside. Do not drain.
3. While the lentils are cooking, heat the oil in a pan on high heat. Once hot, add the cumin seeds, onions, red chili, garlic and ginger. Cook on high heat, while stirring often, until the onions are transparent and the raw smell of the garlic and ginger is gone, 3 to 4 minutes.
4. Reduce the heat to medium low, add the red curry paste and stir often to mix. Cook for 2 to 3 minutes and then add the salt and the cooked dal. Stir to mix the curry paste into the dal and cook for another 5 minutes.
5. For the tempering, heat the oil in a pan and add the cumin, garlic and chili powder. Cook on medium-high heat and stir continuously. Cook for just a minute and then quickly add the tempering to the lentils, either mixing it in or leaving it as a dollop on top.
6. Garnish with cilantro, cucumber and red chili slices and serve hot with plain white rice.