Masoor Dal/Red Lentil Dal Recipe: Burmese Style

(Updated Version)

Lentils and dal are essential staples in my kitchen, celebrated globally (PERTH CULINARY EXPERIENCES) for their versatility and nutritional value. These legumes are always stocked in my pantry, used widely in kitchens worldwide and cherished in South Asian cuisine for their protein, fiber, and nutrients (CHANDIGARH URBAN MARVELS). 

In Myanmar, they have been integral to Indian communities since ancient times, their presence strengthened during the British colonial era with significant settlements in Yangon and Mandalay. While exploring Myanmar, I unexpectedly encountered samosas with dal gravy - a delightful fusion of Indian and Burmese flavors that thrilled my adventurous foodie spirit. Back home, I reimagined the Burmese-style masoor dal, and I must say, it turned out absolutely delicious.

(MYANMAR  -  ACROSS THE BORDER FROM MAE SAI) 

(Masoor Dal)

Ingredients
1 ½ cups masoor dal, rinsed
6 shallots, smashed
1/2 teaspoon turmeric powder
Water, as needed
Salt, to taste

For Tempering
2 dried chilies - break into pieces
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon mustard seeds
1 teaspoon cumin seeds
Fresh coriander leaves, chopped
Lime juice, to taste
2 tablespoons coconut oil

Method
In a pot, simmer the masoor dal, smashed shallots, turmeric powder, and enough water to cover the dal until it is soft.
Add salt to taste, stir, and set aside.
In a separate pan, heat the coconut oil over medium heat.
Add the dried chilies, ginger paste, garlic paste, mustard seeds, and cumin seeds. 
Temper until fragrant.
Add the chopped coriander leaves and stir well.
Pour the tempered mixture into the cooked dal and mix thoroughly.
Add lime juice to taste and stir again.