Name: Brown Lentils with Chunky Onion and Chiles (Pyaaz Waale Sabud Masoor)
Yield: Makes 4 cups
Cuisine: India
Ingredients: 3 to 5 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, cut crosswise into ¼-inch-thick slices (do not remove the seeds); 1 cup whole brown lentils (sabud masoor), picked over for stones; 1 teaspoon black or yellow mustard seeds; 2 tablespoons Ghee or canola oil; 1 medium-size red onion, cut in half lengthwise, and then cut into 1-inch cubes; ¼ teaspoon ground turmeric; 1½ teaspoons coarse kosher or sea salt; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 2 tablespoons tomato paste

Preparation info

Makes
4 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

The lentils in this brown curry will retain their shape, no matter how long they cook. So if texture is important to you, this is your dal. But let me throw in an additional incentive: the sweet, onion-kissed flavor tweaked with tiny morsels of pungent chiles. Drizzle a tablespoon of ghee over the curry just before serving it for an added richness.