Roasted Green Lentils With Tomatoes

Bhunni Saabut Masoor Dal From 1,000 Indian Recipes

• Ready In: 2 hrs 10 mins
• Serves: 4-6
• Yields: 4-6

Ingredients

• 1 1⁄4 cups green lentils, sorted & wahed in 4 changes of water
• 1  teaspoon  mustard oil
• 4  pieces arbol chiles, whole dried
• 1⁄2 teaspoon garam masala
• 1⁄4 teaspoon fenugreek seeds, ground
• 1⁄8 teaspoon asafoetida powder, ground
• 2  tablespoons gingerroot, fresh peeled & minced
• 1 1⁄2 teaspoons garlic, minced
• 1  piece  serrano pepper, miced with seeds
• 1  tablespoon  coriander, ground
• 1⁄2 teaspoon paprika
• 4 1⁄2-5  cups water
• 3⁄4 teaspoon salt (to taste)
• 2  tomatoes, medium coarsely chopped
• 1⁄4 cup fresh cilantro, fresh finely chopped, including soft tems

Directions

1. Place the dal in a large saucepan and stir over medium heat until dry. Add the oil, chiles de arbol, garam masala, feugreek & asafoetida and cook stirring until the dal is golden, about 3 minutes Reduce heat if too much smoke arises. Add ginger, garlic, serrano peppe, coriander & paprika and stir for another 5 minutes.
2. Add water and salt and bring to a boil over high heat. Recuce heat to low, cover pan, and cook stirring occasionally, until the dal is soft & creamy, about 1 hr, adding more water if it dies too quickly. Mix in the tomatoes and cook until they are quite soft, about 5 minutes Transfer to a serving dish, mix in the cilantro and serve.