| Ingredients | Image |
1 cup masoor dhal (red lentils) 3 cups water ¼ tsp ground turmeric 2 tbsp vegetable oil ½ tsp brown mustard seeds ¼ tsp crushed red pepper flakes ½ cup unsweetened coconut milk ¼ cup chopped cilantro 2 tsp fresh lemon juice 1 tsp salt |
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1
Bring lentils and 3 cups water to a boil with turmeric in a 2-quart heavy saucepan, then gently simmer, partially covered, stirring occasionally, until falling apart, about 20 minutes.
2
When lentils are cooked, heat oil in a small heavy skillet over medium-high heat until it shimmers, then cook mustard seeds, cumin seeds, and red pepper flakes until mustard seeds begin to pop and/or turn gray and cumin seeds brown, about 1 minute. Stir spice mixture into lentils with coconut milk, cilantro, lemon juice, and salt and bring to a simmer.
Ingredients
1 cup masoor dhal (red lentils)
3 cups water
¼ tsp ground turmeric
2 tbsp vegetable oil
½ tsp brown mustard seeds
¼ tsp crushed red pepper flakes
½ cup unsweetened coconut milk
¼ cup chopped cilantro
2 tsp fresh lemon juice
1 tsp salt