Recipe by Chef Abraham Risho
“Masoor Dahl is a staple in Indian vegetarian cooking, traditionally made in conjunction with rice because lentils have an extremely high protein content. However, the protein in lentils is “incomplete” without the essential amino acids found in grains and rice. So, together, the rice and the lentils create a complete protein, nutritiously sustaining without the very expensive addition of meat. My variation here is more of a southern elevated style with the addition of coconut. I typically serve two or three different types of chutneys with it too, but the types of chutneys aren’t as important as the dish itself. My favorite addition to the meal is a nice garlic naan, making fun & casual finger food that’s delicious! " ~Chef Abraham Risho
STOCK
4C Onions, julienned
1T XVOO
1 carrot, diced
1 celery rib, diced
1 bay leaf
½t black peppercorns
1oz fresh ginger, diced
10C water
MUSTARD OIL
1C canola oil
2t black mustard seed
2t crushed red pepper
2t turmeric
2 kaffir lime leaves
MASOOR DAHL
2C red lentils
½C coconut, shredded
2t Garam Masala
¼t cayenne pepper
2t salt
CARAMELIZED ONION STOCK
Combine onion and oil in heavy bottom pan, cook slow on low heat until well caramelized (very dark brown), taking possibly hours.
Stir in remaining ingredients (not water), cook 5 minutes.
Add small amount of water, scraping up all the bits from the bottom of the pan.
Add remaining water, bring to boil, reduce to simmer, add lid.
After one hour, strain out all solids and reduce by half.
MUSTARD OIL
Combine all mustard oil ingredients in heavy pan, cook on medium-high heat until mustard seeds begin to sputter and burst.
Remove from heat & allow to cool slowly.
Strain solids from the oil.
Keep covered at room temperature up to 30 days.
MASOOR DAHL
In large bowl, run water to rinse lentils until water runs clear. Drain off all water.
In heavy sauce pan add lentils & 4C onion stock.
Bring to boil, then reduce heat to simmer partially covered for 20-25 minutes, until lentils are barely soft.
In a dry sauté pan on medium heat toast coconut until brown.
In the lentil pan, add coconut, Garam Masala, cayenne, salt & additional stock (if needed) for soup-like consistency. Simmer for 5 minutes, then remove from heat.
Spoon lentils over rice then drizzle with mustard oil. Serve with flatbread and several of your favorite chutneys
