Seasoned Dhal (Masala Dhal)

Ingredients for Seasoned Dhal (Masala Dhal)

• 240ml masoor dal (small orange, a.k.a. "red," lentils)

• 725ml water

• 1/4 teaspoons ground turmeric

• 2 tablespoons vegetable oil

• 1/2 teaspoons brown mustard seeds

• 1/2 teaspoons cumin seeds

• 1/8 teaspoons hot red pepper flakes

• 120ml well-stirred canned unsweetened coconut milk

• 1/4 cup chopped coriander

• 2 teaspoons fresh lemon juice

• 1 teaspoon salt

How to make Seasoned Dhal (Masala Dhal)

Bring lentils and 725ml water to a boil with turmeric in a 2-quart heavy saucepan, then gently simmer, partially covered, stirring occasionally, until falling apart, about 20 minutes.

When lentils are cooked, heat oil in a small heavy skillet over medium-high heat until it shimmers, then cook mustard seeds, cumin seeds, and red pepper flakes until mustard seeds begin to pop and/or turn gray and cumin seeds brown, about 1 minute. Stir spice mixture into lentils with coconut milk, coriander, lemon juice, and salt and bring to a simmer.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.