MASOOR DAL (RED LENTIL CURRY) INGREDIENTS
- THE FLAVOR BUILDERS
- 1 tablespoon vegetable oil (or use coconut oil)
- 1 onion, chopped
- 1 large potato, chopped
- 1 tablespoon chopped fresh ginger
- 4 cloves garlic, chopped
- THE SEASONINGS
- 2 tablespoons red curry paste
- 1 tablespoon curry powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon cayenne powder
- 1 teaspoon chili flakes (or more to taste!)
- 1 teaspoon mustard seeds
- ½ teaspoon cumin
- Salt and pepper to taste
- THE SAUCE AND LENTILS
- 14 ounces chopped tomato (or use chopped fresh tomato)
- 2 cups water (or more as needed – or use vegetable broth)
- 14 ounces coconut milk (1 can – use fat free for a lighter meal)
- 1 cup red lentils (purchase from Good Eats ) – Be sure to rinse the lentils, and sift through them to remove any debris or stones
- FOR SERVING: Cooked rice or cauliflower rice for a lower calorie version, fresh chopped herbs, spicy chili flakes. You can add sliced jalapeno peppers for an extra bang.