Tangy Lentils Recipe
I like to combine orange masoor daal and yellow mung daal but you can use just orange masoor daal if that’s all you have on hand. All daals are wholesome and packed with protein and fiber.
I don’t add too many spices to my daal as I feel the taste of the daal and the earthiness of the tempering done at the end is all you really need to titillate your palate.
[lt_recipe name=”Tangy Lentils Recipe” print=”yes” ingredients=”• 1 cup masoor daal;• 1/2 cup mung daal;• 1/2 teaspoon turmeric powder;• 1 teaspoon red chili powder or to taste;• 1 teaspoon salt or to taste;• 1 medium tomato seeded and cut into big chunks;• 2 whole lemons juiced ;• 2 tablespoon oil or ghee;• 2 cloves thinly sliced garlic;• 4 dry red chillies;• 1 teaspoon whole cumin;• 6 to 7 fresh curry leaves;” ]Rinse daal several times and soak in a medium pan with about 4 cups of water for 1/2 hour.;;Boil daal on medium heat.;;Add turmeric powder, red chili powder and salt. Cook until very soft.;;Add tomato and cook another 15 minutes.;;Take off heat and add lemon juice.;;In a small frypan heat oil or ghee.;;Add garlic slices, red chillies and cumin stirring continuously until garlic slices turn golden brown.;;Take off heat and add curry leaves.;;Pour immediately on top of daal.[/lt_recipe]
Tips and Bits
Feel free to use tamarind paste instead of lemon juice
Feel free to omit the tomato in this daal