I developed aversion to fresh coriander and garam masala after 3 months in India. I still remember how shocked I was upon discovery of veggie masala burger in McDonalds in Delhi city center. After 5 years of coriander & garam masala abstinence I can say I’m pretty much over my old aversion and can fully enjoy Indian food once again.
Red Masoor Dal is a great recipe if you’re in hurry or have unexpected guests. Maple syrup gives it an additional twist. Personally: I love it! Dal has a light sweet and sour flavor and makes a balanced meal when served with rice or chapatis, raita, plain yogurt or simply a green salad.
Red Masoor Dal – Red Lentil Dal (the recipe is from The Modern Ayurvedic Cookbook)
Ingredients (make 3-4 servings):
1 cup dried red lentils (no need to be soaked)
3 cups water
1 tbsp salt
3 slices fresh ginger or 1 tsp powdered
1/4 fresh green chili, slit at the end
1/2 cup tomatoes, diced
3 tbsp tomato puree
1/2 cup onions, minced
1/4 tsp turmeric
juice of 1/2 lemon
1 tsp maple syrup or honey
1/4 cup fresh cilantro or parsley leaves (for garnish)
- In a large pot, combine all ingredients except turmeric, lemon juice, maple syrup, and cilantro.
- Bring to boil, then reduce heat and simmer.
- Skimm off froth with a slotted spoon.
- Add turmeric, stir, and cook until done, about 20 minutes. You may add more water if dal seems too dry.
- Add lemon juice juice and maple syrop, and stir to dissolve.
- Garnish with cilantro.
- I served it with yogurt and saffron rice
For those who care: this dish is neutral for vata, slightly pacifies pitta and kapha.