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Masoor Dal

Masoor Dal, Brown Rice, and Broccoli

This is from a podcast by Colleen Patrick-Goudreau at Compassionate Cooks.  She didn’t give the amount of lentils, but I think it should be one pound.  Goya sells red lentils, which are very different from brown/green, so don’t substitute.  This dish was very mild – my son said it tasted like potatoes.

Saute in 1 T margarine in a 3-4 qt. saucepan:

  • 1 finely chopped onion
  • 3 finely minced cloves garlic
  • 1 t cumin seed

Make the seeds pop – hot.  Add:

  • 5-1/2 c water
  • 1 lb. red lentils (probably)
  • 1 T ground coriander
  • 1/4 t cayenne

Cook over medium heat until the lentils are mushy but still have a little texture, 15-25 min – watch the pot.  Add:

  • 1 t salt, to taste

Serve over basmati rice, quinoa, or sauteed greens.

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