Green Lentil Dal (Hara Masoor Ki Dal)

Name: Green Lentil Dal (Hara Masoor Ki Dal)
Total time: 2 h 45 min
Yield: Four to six servings
Cuisine: indian
Ingredients: 1 pound dried lentils; 5 tablespoons corn, peanut or vegetable oil; 1 1/2 cups finely chopped onions; 12 whole cloves; 1 1/2-inch piece cinnamon stick, broken or crushed into very small pieces, about 1/2 teaspoon; 2 cups rich fresh or canned chicken broth; Salt to taste, if desired; Freshly ground pepper to taste; 1/2 teaspoon cayenne pepper; 1/4 cup freshly squeezed lemon juice; 2 cups water; The rind of one lemon from which the juice has been squeezed; 1/2 teaspoon caraway seeds

By Craig Claiborne

Updated March 30, 2021

Total Time: 2 hours 45 minutes
Rating: 4(48)
Comments: Read comments

Featured in: FOOD; CURRYING FLAVOR

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Four to six servings

1pound dried lentils
5tablespoons corn, peanut or vegetable oil
1½cups finely chopped onions
12whole cloves
1½-inch piece cinnamon stick, broken or crushed into very small pieces, about ½ teaspoon
2cups rich fresh or canned chicken broth
Salt to taste, if desired
Freshly ground pepper to taste
½teaspoon cayenne pepper
¼cup freshly squeezed lemon juice
2cups water
The rind of one lemon from which the juice has been squeezed
½teaspoon caraway seeds

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Put the lentils in a bowl and add cold water to cover. Let stand two hours.
Step 2
Heat three tablespoons of the oil in a saucepan or kettle and add the onions. Cook briefly, stirring, until the onions are wilted and add the cloves and cinnamon. Cook, stirring often, until the onions are browned. Do not burn.
Step 3
Drain the lentils and add them, stirring. Add the broth, salt, ground pepper, cayenne, lemon juice, water and lemon rind. Bring to the boil and partly cover. Cook 30 minutes or until the lentils are tender.
Step 4
Heat the remaining two tablespoons of oil in a small skillet and add the caraway seeds. Cook about two minutes or until the seeds start to brown and give off a pleasant caraway smell. Pour this over the lentils and stir.