Saturday, May 16, 2015

Tangy Red Lentils with Roselle Leaves - Masoor Dal with Gongura

Masoor Dal with Gongura

Gongura is the Indian name for roselle leaves which have a bright and tangy flavor. These red lentils were cooked with onions, garlic and roselle leaves and finished with chopped tomatoes.

1 cup red lentils/masoor dal, rinsed in several changes of water and drained
1 handful roselle leaves, washed and chopped
1 medium onion, diced
6-8 cloves of garlic, diced
1 large beefsteak tomato, diced
4 Tbsp. vegetable oil
salt to taste

  1. Bring lentils to a boil in 4 cups of water and simmer over medium heat until lentils are cooked, about 30 minutes.
  2. Heat oil in a skillet over medium-high heat and stir-fry onions and garlic until golden brown, add tomatoes and simmer until oil resurfaces.
  3. Add roselle leaves and cooked lentils, adjust salt to taste and cook for 5 minutes more.
Serve with steamed rice or Indian bread.