Ginger Pink Lentils (Adrak Masoor Dal)

Ginger Pink Lentils Dal 

Pink lentils are versatile and cook up quickly. Ginger adds a wonderful flavor to this dal. Serve it with rice or flatbread, or enjoy it like a soup with good, hearty whole-grain bread.

Soak: 1 hour or more (optional)
Prep Time: 10 Minutes    Cook Time: 30 Minutes

3/4 cup pink lentils
3 cups water
1 tablespoon ginger, grated
1/2 teaspoon turmeric
3/4 teaspoon salt
1 cup tomatoes, finely chopped
2 teaspoons lemon juice

Seasoning (Chaunk):
2 teaspoons vegetable oil
1/8 teaspoon asafetida powder
1/2 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon cayenne pepper, to taste

1. Wash lentils in 3 to 4 changes of water. Soak for 1 hours or longer. (Dal can be cooked without soaking if you don’t have time, soaking will help reduce the time it takes to cook the dal.) Drain the dal.

2. (Cook lentils in a saucepan or a pressure cooker. To cook in a pressure cooker, see *Note below.) In a medium saucepan add washed lentils, tomatoes, water, ginger, turmeric, and salt. Bring to boil, reduce heat and simmer for 20 to 25 minutes, until the lentils are completely soft.

4. Prepare seasoning: In a small fry pan, heat the oil on medium-high heat. Add the asafetida and cumin seeds. Cook for a few seconds until cumin seeds are golden brown. Remove from heat add coriander powder and cayenne pepper.

5. Add seasoning to the dal. Stir in lemon juice and transfer to a serving bowl and serve hot.

*Note: To cook in a pressure cooker: Wash lentils as in step 1; no need to soak the lentils. In a pressure cooker, add washed lentils, 2 cups water, ginger, turmeric, and salt. Cover with a pressure cooker lid and put the pressure weight in place. Give pressure for 2 minutes, remove from heat. Cool the cooker to release pressure. Open the lid carefully. Follow steps 2 to 4 as above. 

Makes: 8 Servings Serving Size: 1/2 Cup
Nutrition Information per serving: Calories: 78; Total Fat: 2 (Saturated Fat: 0); Carbohydrate: 12g; Protein 5g, Fiber: 2g, Sodium: 226mg

Recipe by Madhu Gadia, MS, RD; www.cuisineofindia.com