Red Lentil Dal
Author: 
Serves: 6
 
Ingredients
  • 1 ½ Tablespoons ghee
  • 1 ½ teaspoons mustard seeds
  • 2 large garlic cloves, minced
  • 1 ½ Tablespoons fresh grated ginger
  • 2 teaspoons ground turmeric
  • 1 ½ teaspoons ground coriander
  • ¾ teaspoon ground cumin
  • ¼ teaspoon onion powder
  • 1 small onion, diced
  • 1 carrot, diced
  • 1 large tomato, peeled, seeded and diced
  • 2-3 teaspoons sea salt (based on saltiness of stock)
  • 1 ½ cups red lentils (or any other split lentils)
  • 4 cups water or vegetable stock
  • Accompaniments: whole, plain yogurt, cucumber raita and/or naan
Instructions
  1. Melt ghee in a soup pot over medium heat.
  2. Add the mustard seeds and cook until they start to pop, about 1 minute.
  3. Add the garlic, ginger and remaining spices. Sauté for 1 minute, or until fragrant.
  4. Stir in the onion, carrot and tomato. Sprinkle with salt and cook until just tender.
  5. Add lentils and stir to coat with the vegetables and spices. Pour in the water or stock and bring to a boil. Lower heat to a simmer and cook until lentils are broken up, about 20 minutes. Taste for seasonings. Serve on its own or with a dollop of yogurt or raita.
Recipe by Pamela Salzman at https://pamelasalzman.com/red-lentil-dal-recipe/