Red Split Lentils (Masoor Dal)
Serves: 6
Jadyn Kohler
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
58
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Basmati Rice7.5 cups
Water (divided)1 tsp
Ground Cumin1 tsp
Ground Coriander1 tsp
Salt (to taste)1 tsp
Ground Turmeric1 cup
Pea (frozen optional)1 tbsp
Olive Oil (or as needed)2 cloves
Garlic (finely grated)Directions:
1
Rinse rice in several changes of water and transfer to a container
2
Cover with water and let soak at room temperature, 15 minutes to 1 hour
3
Drain
4
Combine 6 cups water with red lentils in a large pot over medium heat
5
Bring to a simmer, skimming any scum that collects on the surface
6
Stir in onion, cumin, coriander, salt, black pepper, cayenne, and turmeric
7
Reduce heat to low and simmer, partially covered, until lentils are tender, about 30 minutes
8
Stir broccoli, tomatoes, peas, and salt into the pot
9
Continue cooking, stirring frequently, until lentils are soft, about 30 minutes more
10
Combine drained rice with remaining 1 1/2 cup water in another pot; bring to a boil
11
Reduce heat to very low and simmer, covered with a tight-fitting lid, until rice is tender and liquid is absorbed, about 20 minutes
12
Heat oil in a small skillet over medium heat
13
Add mushrooms, ginger, and garlic; cook and stir until fragrant, 3 to 5 minutes
14
Pour over lentils; stir to distribute
15
Cook lentils until flavors combine, about 5 minutes
16
Serve lentils with rice