Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

Additional Information: 626 Calories, 312 mg Sodium, 0 Cholesterol, 41 g Fat, 7 g Sat. Fat., 49 g Carbs, 19 g Protein, 12 g Fiber

Ingredients Nutrition

  • 12 cup oil, plus
  • 2 tablespoons oil, divided
  • 1 onion, halved and thinly sliced
  • 2 (2 inch) cinnamon sticks
  • 1 lb masoor dal, picked and rinsed (orange lentils)
  • 1 12 teaspoons gingerroot, chopped
  • 2 12 cups chicken stock
  • water
  • 12 teaspoon cayenne
  • salt
  • 12 lemon
  • 12 small onion, chopped
  • 1 small garlic clove, chopped
  • 12 serrano peppers or 12 jalapeno, chopped with seeds
  • 2 bay leaves
  • 1 tablespoon chopped cilantro

Directions

  1. Heat 6 Tbsp of oil in large saucepan over med-low heat. Add onion and cook until tender.
  2. Add cinnamon, dal and ginger. Cook stirring often, 10 minutes. Add the stock, cayenne, pepper and salt to taste. Bring to a boil, reduce heat and simmer 10 minutes.
  3. Squeeze the lemon over lentils. Cook until lentils begin to break down. 50 minutes. Stir often. Add up to 1 cup more water, if needed.
  4. Heat remaining oil in a small pan over medium heat. Add the chopped onion, garlic, chile and bay leaves. Cook, stirring, until the onion is browned, 4-5 minutes. Add to the lentils and stir. Remove the bay leaves. Turn into a serving bowl and sprinkle with the cilantro.

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