Masoor dal is a spiced Indian lentil dish that’s equal parts flavorful and cozy.
Ingredients
• 1 cup lentils (see notes), rinsed
• 6 cups water
• 1/2 – 1 teaspoon salt
• Optional aromatics: few whole garlic cloves, quartered shallot or half onion, couple sprigs of herbs (rosemary, thyme, sage) bay leaves.
Instructions
1. Place lentils, water and salt in a medium pot over high heat.
2. Add any optional aromatics, and bring to a boil.
3. Cover, lower heat and simmer gently until cooked through. The goal here is to get them tender, yet still hold their shape.
4. Drain and use in other recipes.
5. Cooked lentils will keep up to 4 days in the fridge, or can be frozen.
6. Split lentils cook the fastest - check at 15 minutes. Small lentils take roughly 20 minutes, large brown lentils roughly 30-35 minutes. The smaller the lentils, the faster they cook, so just keep checking.