ISMAIL MERCHANT'S LEMON LENTILS (NIMBU MASOOR DAL)

ISMAIL MERCHANT'S LEMON LENTILS (NIMBU MASOOR DAL) image

Number Of Ingredients 14

1/2 cup plus 2 tablespoons oil
1 medium onion, halved and thinly sliced
2 (2-inch) cinnamon sticks
1 pound masoor dal (orange lentils)
1 1/2 teaspoons chopped ginger root
2 1/2 cups chicken stock
1/2 teaspoon ground red chili
salt
1/2 lemon
1/2 small onion, chopped
1 small garlic clove, chopped
1/2 green chili, chopped, with seeds
2 bay leaves
1 tablespoon chopped cilantro

Steps:

Heat 6 tablespoons oil in a large, deep saucepan over medium-low heat. Add sliced onion and cook, stirring, until tender. Add cinnamon sticks, dal, and ginger. Cook, stirring often, 10 minutes. Add stock, 2 cups water, red chili, and salt to taste. Bring to boil, reduce heat, and simmer 10 minutes. Squeeze juice from lemon. straining seeds, and add lemon juice and lemon to lentils. Cook 50 minutes, stirring often. Add up to one cup more water, if dal dries out too much. Heat remaining 1/4 cup oil in small pan. Add chopped onion, garlic, chile and bay leaves. Cook, stirring, until onion is browned. Add mixture to lentils and stir. Remove bay leaves. Turn into serving bowl and sprinkle with cilantro. Serve hot.