Creamy Red Lentil Dal with Cumin-Ghee Tempering

Ingredients

• 1 cup red lentils (masoor dal), rinsed until water runs clear
• 3.5 cups water
• 1/2 teaspoon ground turmeric
• 1 teaspoon salt, divided
• 1 medium yellow onion, finely diced
• 2 Roma tomatoes, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 green serrano chili, sliced thin (optional)
• 3 tablespoons ghee or neutral oil, divided
• 1 teaspoon cumin seeds
• 1/2 teaspoon red chili powder
• 2 tablespoons chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Combine the rinsed lentils, water, turmeric, and 1/2 teaspoon of the salt in a 3-quart pot. Bring to a boil over high heat, then skim off any gray foam that rises to the surface.
2. Reduce the heat to low, cover partially with the lid ajar, and simmer for 20 to 25 minutes, stirring every 5 minutes so the lentils do not stick to the bottom. The lentils are done when they have completely broken down into a thick, porridge-like puree with no distinct grains left.
3. While the lentils cook, heat 1 tablespoon of ghee in a 10-inch skillet over medium heat. Add the diced onion and cook for 6 to 8 minutes, stirring occasionally, until soft and golden brown at the edges.
4. Add the garlic and ginger to the onion and cook for 1 minute until fragrant but not browned. Stir in the diced tomatoes and cook for 5 to 6 minutes, mashing them with the back of the spoon, until they collapse into a jammy sauce.
5. Scrape the onion-tomato mixture into the pot of cooked lentils along with the remaining 1/2 teaspoon salt. Stir well and simmer uncovered for 5 more minutes, adding a splash of hot water if the dal is thicker than a hearty soup.
6. Taste and adjust salt; the dal should taste well-seasoned, not flat. If it tastes dull, it usually needs more salt rather than more spice.
7. Just before serving, make the tempering (tadka): heat the remaining 2 tablespoons of ghee in a small saucepan over medium heat until it shimmers.
8. Add the cumin seeds and let them sizzle and turn a shade darker for about 15 seconds, then add the sliced chili and red chili powder off the heat, stirring quickly so the chili powder does not scorch and turn bitter.
9. Immediately pour the hot tempering over the finished dal in the pot; it will sizzle loudly. Do not stir it in right away so guests can see and hear the tempering hit the dal.
10. Ladle the dal into bowls, swirl in the tempering, and scatter cilantro on top. Serve hot with lime wedges and steamed rice or warm flatbread.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.