Musoor Dhall (Red Lentils)
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Ingredients
| 1 cup | musoor dhall (red lentils) | | 3 cups | water | | 1 | lg. onion, chopped | | 2 tbsp. | dessicated coconut | | Salt, to taste | | 1/2 tsp. | ground turmeric | | 1/2 tsp. | ground chilies | | 1/2 tsp. | garam massala |
For final cooking
| 2 tbsp. | oil | | 3 cloves | garlic |
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Instructions
Bring water to boil and then toss in lentils that have been picked over and washed. If the water is already boiling, the musoor breaks up easily. If not, it takes longer to cook.
When semi-boiled, add the other main ingredients and cook until the musoor is soft but not soggy. Now heat the oil in a frying pan and, after chopping the garlic into pieces, drop it in. Fry briefly until golden brown, and immediately add to lentils. Stir and simmer together 5 minutes.
Author's Comments
New or diced potatoes, or prawns, may be added. The dish is best eaten with boiled rice.
The onion can be fried in the oil, and a tomato added. When they have cooked together to make a sauce, they are added and simmered with the lentils instead of the garlic.
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