International Kitchen - Deepa's Masoor Dahl

Ingredients

• 250g masoor (red lentils) – washed and drained

• 2-3 tbsp oil

• 2/3 tin of chopped tomatoes

• 1 big onion chopped

• 6 curry leaves

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• ½ tsp fenugreek seeds

• 1 stick of cinnamon

• 1/2 tsp turmeric powder

• 1 tsp coriander powder

• 1 tsp cumin powder

• 1 inch of ginger grated

• salt and chillies to taste

• handful of coriander leaves chopped

Method

1. Heat the oil, then when hot add the curry leaves, mustard seeds, cumin seeds, fenugreek seeds, cinnamon stick and then last the onions. You will know the oil is hot enough by testing out to see if a few of the cumin seeds pop. Fry on medium heat for 5-10 minutes until softened and browned.
2. Then add the tomatoes, red lentils, turmeric, salt and add enough water to cover the lentils generously.
3. Cover the saucepan with a lid and simmer until the dahl is cooked.
4. Add the coriander powder, cumin powder, grated garlic and chillies.
5. Garnish with fresh coriander leaves to serve.
6. Serve the parathas and dahl together with yoghurt. A tamarind chutney and green chilli chutney also goes very well with this.