Madras Dhal

Name: Madras Dhal
Ingredients: 1 cup toor dal (pigeon peas); 1 teaspoon salt; 1/2 teaspoon olive oil; 1 teaspoon ground cumin; 1 small onion, finely chopped; 1 (3 inch) piece fresh ginger, finely chopped, or to taste; 1/2 teaspoon ground turmeric; 2 large tomatoes, chopped; 10 sprigs fresh cilantro; 1 green chile pepper, finely chopped; 1 lemon, juiced

11 ingredients

2 steps

Ingredients

1 cup toor dal (pigeon peas)
1 teaspoon salt
1/2 teaspoon olive oil
1 teaspoon ground cumin
1 small onion, finely chopped
1 (3 inch) piece fresh ginger, finely chopped, or to taste
1/2 teaspoon ground turmeric
2 large tomatoes, chopped
10 sprigs fresh cilantro
1 green chile pepper, finely chopped
1 lemon, juiced

Directions

1

Place toor dahl in a mesh colander and rinse in warm water. Transfer to a saucepan. Cover with 2 cups water and salt; bring to a boil. Cook, covered, over medium heat, until tender, about 40 minutes.
2

Heat olive oil in a skillet. Add cumin; cook until cumin swells and turns golden brown, 1 to 2 minutes. Add onion, ginger, and turmeric; cook and stir until onion is softened, about 5 minutes. Add tomatoes, cilantro, and green chile; cook and stir until softened, about 10 minutes. Stir in the dhal. Simmer, covered, until flavors combine, about 10 minutes. Stir in lemon juice.