Masoor Dal with Curry Leaves and Coconut Milk
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 people 1x
- Category: Main Dish
- Cuisine: Indian
Ingredients
Scale
Lentils
- 2 cups whole masoor dal (or green lentils)
- 6 cups water
- 1 medium Onion (chopped)
- 1 cup tomatoes (i used canned)
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 1/2 teaspoons salt
- 14 oz coconut milk (full fat)
Tadka (for tempering)
- 2 tablespoons olive oil
- 2 teaspoons cumin seeds
- 1 teaspoon yellow mustard seeds
- 1/2 medium Onion (finely chopped)
- 30 fresh curry leaves (dried is okay too)
Instructions
Lentils
- In a large dutch oven or pot, combine the lentils, coarsely chopped onion, tomatoes, cayenne, ground cumin, coriander, turmeric, and salt. Add 6 cups of water and bring to a simmer. Cook uncovered for about 30 minutes, or until the lentils begin to soften.
Tadka
- In a small skillet on medium heat, add olive oil. Once shimmering, add the cumin seeds and the mustard seeds.
- As soon as the seeds begin to sputter, add the chopped onion and the curry leaves and saute for about 1-2 minutes, Stir constantly to prevent the leaves from burning.
- Add the Tadka to the lentils. Also stir in the coconut milk. Cook for 10-15 minutes until heated through. Add salt to taste if needed and serve with basmati rice!