Masoordhal Recipes

Steps:

• Rinse lentils thoroughly and place in a medium saucepan along with ginger, turmeric, salt and cayenne pepper. Cover with about 1 inch of water and bring to a boil. Skim off any foam that forms on top of the lentils. Reduce heat and simmer, stirring occasionally, until beans are tender and soupy.
• Meanwhile, in a microwave safe dish combine oil, dried onion and cumin seeds. Microwave on high for 45 seconds to 1 minute; be sure to brown, but not burn, onions. Stir into lentil mixture.

Steps:

• Boil water.
• Add lentils. When it comes back to a boil, cook for five minutes uncovered, then turn the heat down and cover, cook for 15 minutes.
• Add salt, ginger, chile, coriander, cumin and tumeric. Cook for ten more minutes until lentils are very soft.
• Turn heat down to low.
• In a small pan, heat oil until very hot. Add mustard seeds. When they have finished popping, add chili pieces and then asafoetida. Pour hot oil into lentil pot and cover quickly.
• Turn off heat and let sit for five minutes. Add lemon or lime juice, adjust seasonings. Serve with cilantro.

Steps:

• Heat the vegetable oil in a medium saucepan over medium heat. Add the onion, tomatoes and a big pinch of salt and cook, stirring occasionally, until the onion and tomato soften and the excess liquid evaporates, 7 to 9 minutes. Add the garlic, ginger and curry powder and cook, stirring, until softened, 3 minutes.
• Add the lentils and stir to coat with the tomato mixture. Add 3 1/2 cups water and 1/2 teaspoon salt and bring to a simmer. Cover and cook, stirring occasionally to prevent sticking, until the lentils are tender and have lost their shape, 12 to 15 minutes. Season with salt and pepper; if the mixture gets too thick, add 1/4 cup of water at a time to loosen.
• Divide the lentils among bowls. Top with the yogurt, cilantro and chiles. Serve with the naan.

Steps:

• Bring dal to boil in a large stock pot with 4 cups water and bring to a boil.
• When it comes to a boil, there will be a gray surface scum.
• Skim this away and then add the ginger and turmeric.
• Turn the heat low and simmer partially covered for 1 hour.
• When done, a thick puree settles on the bottom.
• Make sure you stir the dal several times in the last 15 minutes.
• Heat the oil in a small skillet and when it smokes add the pinch of asafetida.
• One second later, add the cumin and peppers.
• Cook until the peppers until both sides turn dark (a few seconds).
• Pour the oil spice mixture into the dal with the salt and stir for 1 minute.

Steps:

• Put oil in a skillet over medium high heat; when it is hot, add onion and cook until soft, about 10 minutes; set aside.
• Meanwhile, combine all remaining ingredients except the salt, butter and cilantro in a saucepan. Add water to cover by about 1 inch, and bring to a boil. Adjust heat so mixture bubbles gently, and cook, stirring occasionally and adding water if necessary, until lentils are tender, 15 to 20 minutes. Sprinkle with salt and more pepper and keep cooking to desired tenderness. Lentils should be saucy but not soupy.
• Remove cloves from pan and add reserved sautéed onion. Stir in butter if you are using it. Taste and adjust seasoning, then garnish with cilantro and serve.