Red Lentils (Indian Masoor Dal)

Wonderfully aromatic and bursting with flavour, this Masoor Dal recipe comes together in 30 minutes and will absolutely "wow" your taste buds. Masoor Dal is a popular lentil based dish from the North Indian Cuisine and is often made in Indian homes. The dish is made with pink lentils which are known as Masoor dal in Hindi. Pink lentils are also known as red lentils and orange lentils. Note that these are not Puy lentils. Lentils are an everyday staple throughout India, an especially important staple for those regions that enjoy a predominantly vegetarian diet. Lentils are nutritious and a great source of protein, fiber, B vitamins, iron and zinc. Lentils do not require soaking and are quick and easy to prepare. Bursting with flavour, Masoor Dal blends a variety of aromatic and flavourful spices, including a very unique and interesting spice that you may or may not have used before: Asafoetida. Asafoetida is commonly used in cooking throughout India and has a very unique aroma and flavour. It's a fantastic spice, a little of which goes a long way in adding flavour and aroma. Asafoetida is made from the sap of an underground tap root. In addition to its culinary uses, it also has several medical applications. It has historically been used to fight the flu, aid digestion, serve as an anti-epileptic, anti-microbial, and is an important spice used in ayurvedic medicine.

1½ cups red lentils, thoroughly rinsed and drained
4 cups chicken or vegetable broth
2 tomatoes, diced
1 tsp. kosher or sea salt
1 tablespoon extra-virgin olive oil
1 tsp. yellow mustard seeds
1 tsp. cumin seeds
1-2 green chilies, chopped (if preferred discard seeds and membranes to reduce the heat)
1 tsp. fresh ginger, chopped
1 tsp. fresh garlic, chopped
½ cup onion, finely chopped
¼ tsp. asafoetida (aka hing powder)
2 tsp. ground coriander
½ tsp. turmeric
pinch Kashmiri chili powder or cayenne pepper
small pinch cinnamon
small pinch cloves
1 lime, freshly juiced

To Serve:
fresh chopped cilantro
kosher or sea salt

For the Dal:
Place the rinsed lentils, vegetable stock, tomatoes, and salt in a stock pot.

For the Chaunk:
Heat the oil in a small skillet over high heat and add the mustard and cumin seeds. Fry until the mustard seeds begin to pop, about 10 seconds.

Reduce the heat to medium-high and add the chilies, garlic and ginger. Fry for another 20 seconds. Add the onion and fry until soft and a light caramelized brown, about 5-7 minutes. Add the turmeric, chili powder, asaefoetida, coriander, turmeric, chili powder, cinnamon and cloves and stir to combine.

Combine the Dal and Chaunk:
Scrape the contents of the skillet into the stock pot. Stir to combine and bring it to a boil. Reduce the heat, cover, and simmer for about 20 minutes, or until the lentils are done the soup is a thick consistency, stirring occasionally.

Before serving, add the lime juice, a little at a time, according to taste. Add more salt as needed. Serve sprinkled with fresh chopped cilantro.

Serve with fresh naan, rotis or chapatis.

Makes 4 servings.

Cook's Notes: Traditionally water is used, not broth, but we prefer using broth for the added flavour.