Indian Lentils Masoor Dal

Lentils have been a staple in the Indian food culture since the Bronze Age through the trade routes in the Middle least. There are many different ways to eat lentils in Indian culture. Dal (daal) is the name of the ingredient (lentils, split peas, the dried edible bean called a pulse) as well as the dish itself in which lentils are cooked.

Masoor Dal (Red Lentils)

• 1 C Red Lentils
• 3 C Water
• 2 Tbsp Ghee (clarified butter, vegetable oil can be used)
• 1 small Yellow Onion (diced)
• 4-6 cloves of garlic (I will never tell you how to garlic your food!)
• 1/2 inch piece Ginger (peeled and grated on a rasp)
• 1/2 tsp Kosher Salt
• 1 Serrano Chili (optional, seeds removed for less spicy version)
• 1/2 tsp Cumin
• 1/2 tsp Turmeric
• 1/2 tsp ground Coriander
• 1/2 tsp Mustard Seed
• 1 Bay Leaf
• 15 oz can Diced Tomatoes

Rinse lentils well with a mesh strainer under cold water. In a medium saucepot, bring lentils and water to a boil. Once lentils have come to a rolling boil, reduce heat to a simmer, covered, for 15 minutes.

Meanwhile, in a large, pre-heated (medium heat) sautee pan, add ghee and twirl the pan until melted. Add onion and cook for 2 minutes. Add garlic, ginger, and salt, stirring constantly until fragrant (about 1 minute). Add Serrano, and spices continuing to stir constantly (1 minute), being careful not to burn the garlic. Add tomatoes and bay leaf, let simmer for 5-10 minutes (lentils should be done around the same time).

Strain liquid from lentils and add to the tomato sauce and cook for 5 more minutes. Garnish with fresh cilantro and serve with Basmati rice and Dosa or your favorite flatbread.