Bowl of Masoor Lentils with Tomatoes
(click to enlarge)

Masoor Lentils with Tomatoes


India - Bengal   -   Tomato Dhoney Pata Diye Masoor Dal
Makes:
Effort:
Sched:
DoAhead:  		 5 cups
**
50 min
Yes		 This is a quick, easy to make, but tasty and satisfying "weekday dish", served with rice. It has rather low chili heat and moderate spicing.

1-1/4
1
2/3
2-3/4
1/2
1
-------
2
1
-------
2
#

c
c
t
t
---
T
t
---
T
Ripe Tomatoes (1)  
Green Chili (2)
Masoor Dal (3)
Water
Turmeric
Salt
-- Tempering
Ghee (4)
Cumin Seeds
-- Garnish
Cilantro Leaves
PREP   -   (18 min)
  1. Cut TOMATOES into about 1/4 inch dice.
  2. Chop GREEN CHILI fine.
  3. Chop CILANTRO small for Garnish.
RUN   -   (30 min)
  1. In a sauce pan, heat Masoor Dal and 2-3/4 c Water to a boil. Skim off any foam that rises.
  2. Stir in Green Chili, Turmeric and Salt. Simmer about 15 minutes.
  3. Stir in Tomatoes, bring back to a boil and simmer another 5 minutes.
  4. In a very small skillet, heat Ghee quite hot. Stir in Cumin Seeds. When Cumin seeds are sputtering well, stir Tempering into the pot.
  5. Serve hot, garnished with Cilantro. Accompany with long grain rice (Basmati, Thai Jasmine, etc.).
NOTES:

  1. Tomatoes:

      These need to be very good quality fully ripe tomatoes, for both taste and color. Get them from a grower or Farmer's Market if possible. For details see our Tomatoes page.

  2. Green Chili:

      The hot green Jwala chilis used in India are not much available even here in Los Angeles, so we use Serranos. One will make this dish barely to mildly hot by Southern California standards, depending on how hot the individual chilis are (like all chilis they are quite variable). Feel free to use two if you wish. For details see our Indian Chilis page.

  3. Masoor Dal:

      This is bright orange peeled and split Brown Masoor, available at any market serving an Indian community. For details see our Masoor & Red Lentils page.

  4. Ghee:

      Ghee is easily available in markets serving an Indian community. Accept only Butter Ghee - Vegetable Ghee is often trans fats. If you can't get (or can't accept) butter ghee, use oil. Avocado Oil would be best but Pure Olive Oil (not virgin) will work fine. For details see our Ghee page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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