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Methi Masoor Dal

Creamy & Earthy Red L:entil Stew with Fenugreek
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Cuisine: Braj
Difficulty Level: Simple
Effort Level: Low
Texture: Curry
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Halal, Jain, Kosher Pareve, Omnivorous, Pescetarian, Vegan, Vegetarian
Allergen: Legume
High Fiber, Low Fat, Plant-Based Protein
Ayurvedic Dosha: Kapha, Vata
Ingredients Equipment Method

Ingredients
 

Your Fresh Ingredients (Produce)

  • Fresh Ginger Root (approx. 2 inches long) 1 Piece
  • Tomatoes (Medium) 2 Piece

From Your Pantry (Basic Ingredients)

  • Cooking Oil (Sunflower, Olive, Safflower, or your choice) 1 Tbsp
  • Salt 1 tsp

Equipment

  • 1 Sauce Pan (Pressure Cooker can also be used, for faster results)
  • 1 Wok (Sauté Pan can also be used)

Instructions 

Start Cooking

Preparation

  1. Peel and finely chop (or grate) the fresh ginger root.
    1 Piece Fresh Ginger Root
  2. Finely dice the tomatoes.
    2 Piece Tomatoes

Cooking: The Foundation (Boiling the Lentils)

  1. Add 1 cup of rinsed lentils and 2 cups of water to a pressure cooker or saucepan.
  2. Pressure Cooker: Cook until the lentils are tender and thickened (usually 2-3 whistles).
    Saucepan: Cover with a lid and simmer until soft. Tip: You may need to add a little extra water if using a saucepan to keep the dal from drying out.

Cooking: Building the Layers of Flavor

  1. Layer 1: The Oil
    Heat 1 Tablespoon of oil in a frying pan over medium-high heat.
    The Sizzle Test: Drop a bit of onion in; if it sizzles immediately, you’re ready.
  2. Layer 2: The Bloom
    Turn the heat to medium. Add the entire contents of your Gold Pack. Stir for 10–15 seconds until the whole spices release their nutty, roasted aroma.
  3. Layer 3: The Aromatics
    Add your prepped ginger. Sauté on medium heat until the ginger lose their raw edge, smelling sweet and fragrant.
  4. Layer 4: The Spice Base
    Pour in the entire contents of the Black Pack, along with 0.75 teaspoon of salt (and optional ground red chili if you like extra heat). Roast gently on medium heat for 1 minute, mixing well to create a fragrant paste.
  5. Layer 5: The Masala Base
    Add the diced tomatoes and 1 cup of water to the spice mix. Cook until the tomatoes break down, lose their skins, and turn into a thick, pulpy sauce.
  6. Layer 6: The Integration
    Pour the boiled masoor dal into your tomato-spice base. Stir thoroughly to combine. Add a splash of water if you prefer a soupier consistency, and taste to adjust the salt if needed.

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