Gluten-Free Masoor Dal (Red Lentil Curry)

Ingredients

• 1 cup Red Lentils (Masoor Dal)
• 1 medium Onion
• 1 medium Tomatoes
• 1 tbsp Ginger-Garlic Paste
• 1.5 tsp Spices (turmeric, cumin, coriander, red chili)
• To taste Salt
• 2 tbsp Ghee
• 2 cups Brown Rice
• 1 tbsp Lemon Juice
• 1/4 cup Cilantro

Instructions

1. 1In a medium saucepan (about 2-quart / 2-liter capacity) with a tight-fitting lid, combine the 2 cups of brown rice with 4 cups of water. Bring the water to a rolling boil over high heat (approximately 212°F / 100°C). Reduce the heat to low, cover the saucepan, and simmer for 35-45 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let it rest, covered, for 5 minutes before serving.
2. 2Place the 1 cup of red lentils (Masoor Dal) in a fine-mesh sieve and rinse thoroughly under cold running water until the water runs clear. Transfer the rinsed lentils to a medium bowl and cover them with at least 2 inches (5 cm) of cold water. Let the lentils soak for 15 minutes.
3. 3While the lentils are soaking, finely chop the 1 medium onion. In a large heavy-bottomed pot (at least 4-quart / 4-liter capacity), melt the 2 tablespoons of ghee over medium heat (approximately 300-325°F / 150-163°C). Add the chopped onion and sauté, stirring occasionally, for 7-10 minutes, or until the onion pieces are softened and turn golden brown.
4. 4Finely chop the 1 medium tomato. Add the 1 tablespoon of ginger-garlic paste to the pot with the onions and sauté for 1 minute, stirring constantly, until fragrant. Add the chopped tomato and continue to cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and soften into a pulpy consistency.
5. 5Add the 1.5 teaspoons of spices (turmeric, cumin, coriander, red chili) and salt to taste to the pot. Stir well to combine with the tomato mixture and cook for 1 minute, stirring constantly, until the spices are fragrant.
6. 6Drain the soaked 1 cup of red lentils. Add the drained lentils and 4 cups of water to the pot. Increase the heat to high and bring the mixture to a rolling boil (approximately 212°F / 100°C). Once boiling, reduce the heat to low (to maintain a gentle simmer), cover the pot, and simmer for 25-30 minutes, or until the lentils are very soft and easily mashable when pressed against the side of the pot.
7. 7Finely chop the 1/4 cup of cilantro. Stir the 1 tablespoon of lemon juice into the cooked dal. Taste and adjust salt if needed. Garnish the dal with the chopped cilantro just before serving.
8. 8Serve the hot Gluten-Free Masoor Dal immediately with the prepared brown rice.

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