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Mauritian Red Lentil Daal with Thyme

By Tash BissonauthOrigin: Mauritius via Montreal
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VegetarianRed Lentils
Mauritian Red Lentil Daal with Thyme

Flavour Notes

Thyme

Ingredients

  • 2 cups of red lentils, soaked for 1 hour (do not throw away water)
  • 1/3 - 1/2 cup of canola oil
  • 1/4 tsp black mustard seeds
  • 5-10 curry leaves. Tear up the larger ones
  • 1/2 large onion (could also use green onions)
  • 3 large cloves of garlic, chopped finely or pressed
  • Ginger - grated
  • 1/2 large tomato, chopped
  • thyme - fresh or dried
  • dried red chili
  • curry powder
  • turmeric
  • cumin
  • ground coriander powder
  • salt to taste
  • fresh chopped coriander
  • fresh chopped parsley (optional)

Method

  1. Soak lentils for 1 hour
  2. Heat pot on medium heat and add oil to cover bottom of pot
  3. Add mustard seeds and heat until they start popping
  4. Add curry leaves, onions, ginger, garlic, and tomato for at least 5 min to cook down and blend.
  5. add the ground spices to the base
  6. add water to the base if it needs it, a little bit at the time to help the base become a paste.
  7. Add lentils with the soaking water. Bring to a boil and stir frequently so bottom doesn't stick or burn.
  8. Layer more flavour by adding additional garlic and ginger
  9. When this water has been absorbed, add more water as needed, and to preference of thickness (runny vs thick)
  10. taste and add salt
  11. add additional fat, can add butter or more oil.

Notes

Adaptations You can replace the red lentils/masoor daal with chana daal/split, skinned chickpeas. Soak overnight.

Accompaniments Serve with achar or fresh green chili to eat on the side