Masoor Dal with Yogurt
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 440
- Total Fat
- 11 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 2 milligrams
- Sodium
- 474 milligrams
- Carbohydrates
- 67 grams
- Dietary Fiber
- 10 grams
- Protein
- 20 grams
- Sugar
- 4 grams
- Total: 40 min
- Active: 30 min
Ingredients
2 tablespoons vegetable oil
1 small onion, diced
2 tomatoes, chopped
Kosher salt
3 cloves garlic, finely chopped
1 tablespoon finely chopped fresh ginger
1 tablespoon Madras curry powder
1 1/4 cups dried red lentils
Freshly ground pepper
1/4 cup plain yogurt
1/3 cup fresh cilantro, torn
1 to 2 Fresno chile peppers, thinly sliced
2 pieces naan, halved and warmed
Directions
- Heat the vegetable oil in a medium saucepan over medium heat. Add the onion, tomatoes and a big pinch of salt and cook, stirring occasionally, until the onion and tomato soften and the excess liquid evaporates, 7 to 9 minutes. Add the garlic, ginger and curry powder and cook, stirring, until softened, 3 minutes.
- Add the lentils and stir to coat with the tomato mixture. Add 3 1/2 cups water and 1/2 teaspoon salt and bring to a simmer. Cover and cook, stirring occasionally to prevent sticking, until the lentils are tender and have lost their shape, 12 to 15 minutes. Season with salt and pepper; if the mixture gets too thick, add 1/4 cup of water at a time to loosen.
- Divide the lentils among bowls. Top with the yogurt, cilantro and chiles. Serve with the naan.