Masala Masoor (Spicy Lentil Curry)
Ingredients
- 1 cup dry whole masoor (lentils)
- 1 medium onion, sliced
- 2 large tomatoes, chopped
- 3 tbsp ghee or oil
- 1 tbsp lemon juice
- 1¼ tsp salt
- 1 tbsp chopped cilantro
- 3 cups water
For the Curry Paste
- 5 large cloves of garlic
- 2 green chilies
- 1 tbsp cumin seeds
- 2 tbsp coriander seeds
- 1½" piece of ginger (or 1 tbsp chopped ginger)
- 8 dry red chillies
- ½ cup of water to be added a little at a time
Special Equipment
- food processor, spice grinder or coffee grinder (Warning: If you use a coffee grinder to make the curry paste, use it only for spices; it will forever taste like the spices!)
How-to
Make Curry Paste
- Add all curry paste ingredients to a food processor or grinder and grind to a fine mix. Add water, a little at a time, and continue to grind until it forms a paste
Prepare Lentils
- Pick through lentils looking for little stones. Place lentils in a large bowl, pour plenty of water over them and gently scrub. Drain
- In a medium pot add 3 cups of water and cook lentils until tender but not overcooked, about 10 minutes. Do not drain
Mix Ingredients
- Heat ghee in a large skillet and when hot, add sliced onions. Stir fry for 5 minutes
- Add tomatoes and cook for 2-3 more minutes. Add half the cilantro and stir
- Add the curry paste, lower the heat, and cook for 3-5 minutes, stirring constantly
- Add cooked lentils with all the water, salt and lemon juice. Stir well and cook on low heat for 5-7 minutes
- Garnish with chopped cilantry and serve hot with bread or rice