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Sides, Vegetarian

Location masoor dal

I loved Ismail Merchant's lyrical films, and I loved even more the freewheeling way he cooked, injecting a little of India into dishes that were essentially European and vice versa. And no one could light up a kitchen as he ... Read more

Total time: 40 minutes | Servings: 6
  • 1 1/4 cups masoor dal
  • 2 1/2 cups water
  • 1/4 cup olive oil
  • 1 small red onion, thinly sliced
  • 2 small tomatoes, peeled and sliced
  • 1 1/4 teaspoons salt or more to taste
  • 1/4 teaspoon turmeric

Step 1Place the dal and water in a medium saucepan over medium-high heat and bring to a boil. Reduce the heat to medium low and cook, partially covered, until tender, about 18 to 20 minutes. Do not drain.

Step 2Heat the olive oil in a medium saute pan over medium heat. Add the onion and cook until soft and pale golden, about 5 to 7 minutes. Add the tomatoes, salt and turmeric. Cook until the tomatoes soften.

Step 3Stir the tomato mixture into the dal. Reduce the heat to low and simmer for 10 minutes. Makes 3 1/4 cups.

Note: From Ismail Merchant. Masoor dal (split red lentils) is available in Indian markets.
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