MASOOR = YUMMY LENTILS

At the Spice of India store, we picked up some masoor and decided to look online and see how to cook them.

 

It's the bright orange bean looking stuff.

Found a couple of recipes for pressure cooking that looked neat, but we don't have a pressure cooker so we looked for some regular methods. Turns out that masoor are just lentils. A nice recipe I found had us frying garlic and green chilis, adding in tomatoes, lemon juice, cumin, and ginger. Pinch of this, dash of that, teaspoon, can... all the standard measurements. :-)

A trick is the salt and the soaking. Soak the masoor in water for about 3 or 4 hours. Then, do all the cooking and boiling (adding in more water as needed) and simmering for about 30 minutes. Add the salt ... LAST! Only for the simmering step. Otherwise, the lentils won't soften. Huh, who knew?

The end result was YUM YUM YUMMY!