Ingredients
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2
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1
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1
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3
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1
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1
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-
-
-
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-
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-
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Directions
Masul Dal,Lentil Soup,Tasty. The recipe is pretty ambiguous, so it took some experimenting on my part. I haven’t had this in an authentic Indian restaurant, so I’m not sure how it’s supposed to taste. I didn’t have any fresh chilies in the house, so I substituted a 1/4 teaspoon of red pepper flakes. The recipe doesn’t say how much water to use, so I guessed at 6 cups. It didn’t give quantities for most of the spices, so again I guessed at 1/4 teaspoon each. It didn’t say how much oil to fry the onion/spice mixture in, so I guessed at 1 tablespoon. After adding to the lentils and boiling for 10 minutes, I reduced the heat and simmered, covered for 45 minutes. The lentils were tender-crisp. I pureed half of them and added them back in and at the end of the cooking added 1 tablespoon white vinegar and a pinch of sugar. I must have done something right, because it was very tasty.,Lentil Soup
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Steps
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1
Done
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Simmer Lentils in Water With Salt and 1 Tsp Oil. |
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2
Done
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Place Chopped Onions and Chile, Peeled Garlic Clove and Spices in Blender. Grind. |
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3
Done
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Fry This in Oil, Then Add Cumin and Tumeric, Stirring Until Oil Separates. Add a Little Salt. Mix With the Cooked Lentils, Boil For Ten Minutes. |
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4
Done
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Cook's Hints: Remove and Discard Chile Seeds With the End of a Potato Parer While Wearing Plastic Gloves. I Like Serrano Chile. |
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5
Done
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Keep Your Mouth Shut While Chopping Onions and You Won't Cry. |
