Red Lentil Daal

Name: Red Lentil Daal (Musuro ko Daal)
Yield: Makes 4 to 6 servings
Cuisine: Nepali
Ingredients: 1 cup split pink or red lentils, without skins (musuro ko daal); 1½ teaspoons minced fresh ginger; 1 teaspoon salt, adjust to taste; 2 small cassia leaves; 2 large cloves garlic, finely chopped; ½ teaspoon cumin seeds; 2 tablespoons clarified butter (gheu); Small pinch ground asafetida; 1 tablespoons clarified butter (gheu,); ½ teaspoon ground turmeric; 1 tablespoon fresh lemon or lime juice; 2 to 3 green onions (white and pale green parts), finely chopped; ¼ cup finely chopped cilantro; 1 small tomato, chopped (about ½ cup)

Musuro ko Daal

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

Brightly colored split lentils are known as musuro ko daal in Nepal and are nutritious, quick to cook, light, and easily digestible. These shiny round lentils are coral colored, swell double their volume, and turn golden yellow after cooking.

Ingredients

1 cup split pink or red lentils, without skins (musuro ko daal)
2 small cassia leaves
2

Asia
Nepal
Side dish
Vegetarian
Gluten-free

Method

In a large, deep, heavy pot, combine the lentils, cassia leaves, garlic, ginger, salt, turmeric, 1 tablespoon clarified butter, and 3½ cups of water. Bring the mixture to a quick boil over medium-high heat, uncovered, stirring occasionally to make sure the lentils do not boil over or stick together. (D