Masoor Dal (Goan Lentil Curry)
Recipe: #30607
October 10, 2018
Categories: Beans, Coconut, Indian, Gluten-Free Kosher, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Spices, more
"In Goa, the southern Indian city, curries are lighter than in northern India. Definitely use the red lentils as they break down better then the other ones."
Ingredients
Nutritional
- Serving Size: 1 (374.7 g)
- Calories 318
- Total Fat - 17.1 g
- Saturated Fat - 14.6 g
- Cholesterol - 0 mg
- Sodium - 644.7 mg
- Total Carbohydrate - 35.3 g
- Dietary Fiber - 13.1 g
- Sugars - 6.1 g
- Protein - 11.6 g
- Calcium - 87 mg
- Iron - 4.9 mg
- Vitamin C - 38.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a large pot, heat the oil and stir-fry the onion, garlic and salt until the onion is golden brown (about 7-9 minutes).
Step 2
Stir in 2 teaspoons of the ginger, mustard powder, turmeric powder, coriander powder, fennel powder and red chili flakes. Combine with the onions and garlic mixture mixing for one minute continuously.
Step 3
Add water, coconut milk and lentil and bring mixture to a boil.
Step 4
Reduce heat to simmer and allow to cook covered until mixture has broken down (35-40 minutes). Stir occasionally while this is happening.
Step 5
Stir in spinach and allow spinach to wilt (3-5 minutes). Remove from heat and stir in remaining ginger and lime juice. Taste and season with salt.
Step 6
Garnishes include shredded coconut and chopped tomatoes.
Tips
No special items needed.