Moong Masoor Daal

Indian daal is kind of amazing. It's really simple, really fast, fairly nutritious, and best of all it tastes amazing. Throw half of it in one pot, the other half in another, and then combine and enjoy.

1/2 c. yellow split peas
1/2 c. red lentils
4 c. water
1/2 tsp salt
1/2 tsp. turmeric
2 curry leaves, optional
4 Tbsp. butter
3 red chilies, chopped
4 cloves garlic, minced
1 inch piece ginger, minced
1 small onion, chopped
3/4 tsp. cumin seeds
1 medium tomato, grated
1/2 c. cilantro leaves, chopped
1 tsp. garam masala

Combine the peas, lentils, water, salt, turmeric, and curry leaves in a medium pot. Bring to a boil and then reduce the heat and simmer, covered, until the peas are cooked. This took about 25 minutes but made sure the last half of cooking to stir frequently as the lentils start to stick to the bottom. 

Meanwhile in another small pan melt the butter over medium heat and add the onion. Cook for 5 minutes, just letting the onions cook on their own. Add the cumin, garlic, ginger, and chilies. Cook for another 3 minutes and then add the grated tomato. Simmer over low until the lentils and peas are done. 

When the lentils and peas are tender stir in the butter pan, the cilantro, and the garam masala. Remove from the heat and recover. Let stand for 5 minutes before serving.


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