This is a dry, hearty red lentil dish with bold spices like cumin, turmeric, and garam masala. Unlike soupy dals, it’s cooked with very little water creating a unique and flavorful dry curry.

Rich in plant-based protein and fiber, this nutritious dish pairs beautifully with rice, quinoa, or flatbreads like chapati or paratha, making it a versatile and satisfying addition to any Indian meal.Sookhi Masoor Dal

Here is the recipe

Ingredients

Main Ingredients:

– 1 cup split red lentils (masoor dal)

– 2 tbsp oil or ghee

– 1-inch ginger, julienned (plus extra for garnish)

– 1 onion, chopped (about 1 cup)

– 2 small tomatoes, chopped (about 1 cup)

– 2 green chilies or dry red chilies, slit

– Salt, to taste

Whole Spices:

– 1 tsp cumin seeds

– 1 bay leaf

– 4 cloves

– 4 black peppercorns (omit for a milder taste)

– ½ tsp asafoetida (hing)

Ground Spices:

– 1 tsp garam masala

– 1 tsp red chili powder or paprika

– ½ tsp turmeric powder

Garnish:

– ½ cup fresh cilantro, chopped

– 2 tbsp ginger, julienned

Instructions

1. Prepare the Lentils:

   – Rinse the red lentils thoroughly to remove impurities.

   – Soak the lentils in cold water for 1 hour or in hot water for 30 minutes.

2. Cook the Spices:

   – Heat oil or ghee in a pan over medium heat.

   – Add cumin seeds, bay leaf, cloves, peppercorns, and asafoetida. Let them sizzle and release their aroma.

3. Sauté Aromatics:

   – Add ginger juliennes and green chilies, then stir in the chopped onions. Sauté until golden brown.

4. Add Ground Spices:

   – Sprinkle in the red chili powder, turmeric powder, and garam masala. Stir well to combine.

5. Cook the Lentils:

   – Drain the soaked lentils and add them to the pan. Mix thoroughly.

   – Season with salt and pour in ½ cup of water.

   – Cook on high heat for 1 minute, then reduce to low heat. Cover and simmer for 5 minutes, stirring occasionally to prevent sticking. Add more water if needed.

6. Incorporate Tomatoes:

   – Add the chopped tomatoes, cover, and continue cooking until the lentils are tender but not mushy.

7. Finish and Serve:

   – Stir in lemon juice for a tangy flavor boost.

   – Garnish with fresh cilantro and extra julienned ginger.

   – Serve warm

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