Lemon Dal


4 cups masoor dal - (2 lbs) see * Note
1/2 cup vegetable oil plus
3 tablespoons vegetable oil
1 lrg white onion peeled, halved,
and thinly sliced
1 small white onion peeled, chopped
3 bay leaves - (to 4)
4 cinnamon sticks (3") halved
1 garlic clove chopped
1 tablespoon chopped peeled fresh ginger
1 teaspoon cayenne pepper
4 cups boiling water - (to 6)
1 teaspoon salt to taste
1 lemon halved
2 tablespoons fresh coriander


* Note: Masoor dal is a salmon-pink lentil that turns yellow when cooked. It is available in specialty food stores and Indian grocery stores.
Pick over the masoor dal for small stones, rinse under cool water, and set aside.
Heat 1/2 cup oil in a large deep pot over medium-low heat. Saute the large sliced onions, bay leaves, cinnamon, garlic, ginger, and cayenne; cook until onions soften. Stir in lentils, mix with onions and spices, and continue to cook, stirring often, 2 to 3 minutes.
Add 2 cups boiling water, chicken stock, and salt to the pot, and bring to a boil. Reduce heat, and simmer for about 5 minutes. Add 2 more cups of boiling water.
Squeeze the lemon, and strain the juice for seeds. Add the juice and the rinds to the pot, cover, and simmer over low heat for 45 minutes, stirring often. If necessary, add 1 to 2 additional cups of water to the dal to maintain a soupy consistency.
As the dal cooks, heat the remaining vegetable oil in a small saute pan. Saute the chopped second onion over medium heat until it begins to brown. Pour the onion-oil mixture onto the dal just before serving. Garnish with coriander leaves, and serve hot.
Serves 10 to 12.
Cuisine: "Indian"




10.0 servings


Friday, December 11, 2009 - 10:46pm



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