Masoor Dal with Yogurt

As you know, I love to flip through magazines and look at the incredible food. I came across this recipe for Masoor Dal in the June 2021 issue of the Food Network Magazine. I love the Food Network Magazine because it always has a really great assortment of recipes that I want to try. Every issue has meat entrees, vegetarian options, and desserts!

I chose to make this Masoor Dal with yogurt and the shining star of this recipe is the red lentils. In a medium pot over medium heat, I heated oil and sautéed one diced onion and two chopped tomatoes. I added a pinch of salt to that and let it cook for about 8 minutes until the onions started to soften. At this point, I added 3 cloves of minced garlic, some grated ginger, and 1 tbsp of curry powder. I added the lentils to the onion mixture after about 3 minutes to let the flavors start to work together. I stirred in the lentils to make sure they were coated with the spices. I added in 3 ½ cups of water* with a pinch of salt. I brought the pot to a simmer and let it simmer with the lid on for about 15 minutes (until the lentils were tender, stirring occasionally). I divided the lentils into bowls, topped it with yogurt, some sliced chilies, and cilantro.

I served the Dal with some Naan bread and a vegetable on the side. I think it would be great served with rice or another grain! Random side note: I love red lentils! I love their flavor and their texture. I think red lentils are great in stews, chilis, and entrees like this Dal. I do like all lentils, but I think red lentils are my favorite!

*I thought this recipe was a little watery. I think the next time that I make this Dal, I will use less water to have a more concentrated flavor and a thicker Dal.