Name: One-Pot Potatoes in a Red Lentil Sauce with Lime Juice (Aloo Masoor Dal)
Yield: Serves 6
Cuisine: India
Ingredients: 1 pound russet or Yukon Gold potatoes, peeled, cut into ½-inch cubes, and submerged in a bowl of cold water to prevent browning; 2 teaspoons coarse kosher or sea salt; Juice of 1 medium-size lime; 2 teaspoons cumin seeds, ground; 1 tablespoon finely chopped fresh cilantro leaves and tender stems; 1 teaspoon ground turmeric; 1 teaspoon coriander seeds, ground; 2 or 3 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, finely chopped (do not remove the seeds); 1 tablespoon finely chopped fresh ginger; 1 small red onion, finely chopped; 2 teaspoons cumin seeds; 1 cup red lentils (masoor dal), picked over for stones; 2 tablespoons canola oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Quick-cooking, this curry combines starch and protein to make an easy, light, nutritionally complete vegetarian meal. Serve it with one of the salads in the Curry Cohorts chapter and some store-bought flatbreads for a weekday dinner.

Ingredients

1 cup red lentils (masoor dal), picked over for stones
2 tablespoons canola oil
2

Asia
India
Dinner
Side dish
Main course
Vegan
Gluten-free

Method

Place the lentils in a medium-size saucepan. Fill the pan halfway with tap water and rinse the lentils by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 2 cups

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Ingredients

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