Serves: 4
Total Calories: 133

1 cup red lentils (dhulli masoor dal), sorted and washed in 3 to 4 changes of water
2 cups water
1/4 cup cooked and minced fresh of drained canned beet
2 tablespoons vegetable oil
3 to 5 driedred chile peppers, such as chile de arbol
1/2 teaspoon cumin seeds
tablespoon peeled minched fresh ginger
2 teaspoons ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon Garam Masala
1/2 teaspoon salt, or to taste
1/4 cup finely chopped cilantro, including soft stems
1 tablespoon fresh lime juice or lemon juice
4 scallion, finely sliced

1. Place the dal, water, and beets in a bowl and allow to soak about 2 hours or longer.

2. Heat the oil in a medium nonstick saucepan over medium-high heat and cook the red chili peppers until golden, about 1 minute. (Stand away from the pan, incase they burst.) Add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the ginger and stir, about 1 minute.

3. Add the coriander, cumin, garam masala, and then mix in the dal plus all the water, and the salt, and cook over high heat until the water evaporates and the dal is tender, about 5 minutes. Stir a few times with a fork just to fluff it, taking care not to break the dal.

4. With a fork, gently mix in the cilantro and lime juice, cover the pan, and set over low heat about 2 minutes to blend the flavors. Transfer to a serving dish, lightly mix in the scallions and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 133
Calories from Fat: 60

More Recipes from the 1000 Indian Recipes Cookbook:
* Dried Beans, Lentils, and Peas
Basic South Indian Soupy Split Pigeon Peas
Black Beans in Traditional Curry Sauce
Black Chickpeas with Chickpea Masala
Black Chickpeas with Sizzlilng Ginger and Cumin Seeds
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Black-Eyed Peas in Yogurt Curry
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Chickpeas in Traditional Curry Sauce
Chickpeas with Ginger, Garlic, and Chaat Masala
Chickpeas with Spinach and Potato Wedges
Chutney Chickpeas with Tamarind
Classic Kidney Bean Curry with Onions
Classic No-Onion Kidney Bean Curry
Crispy Split Pigeon Pea Cake
Curried Black-Eyed Peas
Dry-Cooked Green Split Peas
Dry-Cooked Red Lentils with Cumin Seeds
Falguni's Gujarati Split Pigeon Peas
Fresh Green Chickpeas with Lentil Nuggets
Garlicky Dried Green Peas Curry
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Kashmiri Small Red Beans
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Mustard-Roasted Adzuki Beans
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Punjabi Dry-Cooked Yellow Mung Beans
Punjabi Green Mung Beans with Sizzling Ginger
Punjabi Red Beans with Mango Pickle Masala
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Rajasthani Mixed 5 Beans and Lentils
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