Masoor Dal (Goan Lentil Curry)
Created by EOdisciple on October 10, 2018
- Servings: 6
- Prep Time: 15m
- Cook Time: 1h
- Recipe #30607
Ingredients
- 28 grams coconut oil (2 tablespoons)
- 1 medium yellow onion, minced
- 4 garlic cloves, peeled mashed
- 1 1/2 teaspoons salt, more as needed
- 3 teaspoons ginger root (fresh, peeled grated divided)
- 1 teaspoon ground mustard powder
- 2 teaspoons ground turmeric powder
- 1 teaspoon ground coriander powder
- 1 teaspoon ground fennel powder
- 1 teaspoon red chili flakes
- 1 can (14 ounce) coconut milk
- 1 cup lentils (red lentils, rinsed)
- 6 cups baby spinach leaves, roughly chopped
- 2 tablespoons fresh lime juice
- 3 1/2 cups water
How to Make
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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).
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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.
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Step 3: Add water, coconut milk and lentil and bring mixture to a boil.
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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.
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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.
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Step 6: Garnishes include shredded coconut and chopped tomatoes.
Nutritional Facts
- 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