Masoor Dal with red lentils, a Future 50 Food
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5 from 2 votes

Masoor Dal

Based on the New York Times recipe, this Masoor Dal include red lentils, a Future 50 Food.
Prep Time25 mins
Cook Time35 mins
Course: Main Course
Cuisine: Indian
Keyword: Cleansing, Dairy-Free, Environmentally Friendly, Future 50, Gluten-Free, Healthy, Package-Free, Vegan, Winter
Servings: 4 servings
Calories: 308kcal
Author: Revolutionary Chef

Ingredients

  • 2 Tbsp Fair Trade coconut oil
  • 1 small onion diced
  • 1 medium sweet potato diced
  • 3 Tbsp ginger minced
  • 3 cloves garlic minced
  • 1 red chili minced
  • 1 cup red lentils rinsed and drained
  • 1 Tbsp Fair Trade cumin
  • 1 Tbsp Fair Trade coriander
  • 1/2 Tbsp Fair Trade turmeric
  • 3-4 small tomatoes diced, approximately 15 ounces
  • 1 can Fair Trade light coconut milk
  • 2 cups water
  • 3-4 Tbsp chopped cilantro

Instructions

  • Heat coconut oil over medium-low heat. Add onions and sauté until soft and translucent, approximately 10 minutes.
  • Add sweet potato and sauté an additional 5 minutes.
  • Turn burner to low and stir in ginger, garlic, and red chili. Add lentils and seasonings (cumin, coriander, and turmeric) and stir until well-combined.
  • Add tomatoes, coconut milk, and water. Increase heat to bring to a boil, then reduce down to a fast simmer (medium-low on my stove). Cook uncovered for approximate 35 minutes, stirring occasionally. It is ready when the potatoes and lentils are soft. The final texture should be similar to split pea soup. It will thicken slightly as it begins to cool.
  • Season with salt to taste. Serve immediately topped with chopped cilantro.

Notes

Nutritional information is based on rough estimates. 
*Recipe based heavily on Nigella Lawson's recipe for Masoor Dal (Spiced Red Lentils), featured in New York Times Cooking section.