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Pyaaz Waale Sabud Masoor Brown Lentils
Whole brown lentils that hold their shape, simmered with big chunks of sweet red onion, then stirred through a ghee tempering of mustard seed, tomato paste and sliced green chile; a textured dal with a gentle sting.
- YieldMakes about 4 cups; serves 4
- Hands-on20 min
- Total8 h 50 min
- Difficulty
Ingredients
- 190 gwhole brown lentils (sabud masoor), picked over for stones (about 1 cup)
- 1medium red onion, halved lengthwise, then cut into 2.5 cm pieces
- 960 mlwater, for cooking
Tempering
- 2 tbspghee or canola oil
- 1 tspblack or yellow mustard seeds
- 2 tbsptomato paste
- 2 tbspfresh cilantro leaves and tender stems, finely chopped
- 1½ tspcoarse kosher or sea salt
- ¼ tspground turmeric
- 4fresh green Thai, cayenne or serrano chiles, stems removed, sliced 6 mm thick with seeds; 3 to 5 to taste
- 1 tbspghee, melted, for drizzlingoptional
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