Nimbu Masoor Dal (Dave's Simplified Version)
Ingredients
- 2 medium onions, thinly sliced
- 4 pieces cinnamon stick
- 2 pounds masoor dal
- 1 big glob ginger-garlic paste
- 1 quart chicken stock
- 1 tsp red pepper
- 1.5 lemons
- 4 bay leaves
- 2 tbsp chopped cilantro
Directions
Saute onion in big pot. After it softens, add the ginger-garlic paste, bay leaves, and cinnamon stick, and cook a little longer.
Add the stock, about 5-6 cups water, lentils, salt to taste, and red pepper. Bring to boil, stirring often.
Cut lemon in halves, squeeze the lemon, removing the seeds. Add the squeezed lemon halves.
Simmer until it becomes thick, stirring often, this will take around 30-50 minutes. You may need to add some additional water if it gets too thick.
Sprinkle with the chopped coriander.
Reheats well, and is even better the next day.
If you don't have as much time, you can use a pressure cooker. Don't cook too long, as it will tend to stick. You probably won't need more than about 10 minutes in the pressure cooker.
Note
Super tasty and good
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