Dal

Ingredients

• 200 g red lentils (masoor dal), soaked overnight and drained
• 800 ml water
• 4 g turmeric powder
• 5 g sea salt
• 30 ml ghee
• 1 large onion, finely diced
• 8 cloves garlic, minced
• 15 g fresh ginger, minced
• 2 green chilies, minced
• 3 g ground cumin
• 2 g ground coriander
• 1 g red chili powder
• 2 dried red chilies, whole
• 10 g fresh cilantro, chopped
• 5 ml lemon juice

Method

1. 1
   Combine drained lentils, water, and 2 g turmeric in heavy-bottomed pot; bring to boil over high heat.
2. 2
   Reduce heat to medium-low and simmer 20 minutes, stirring occasionally, until lentils fully break down into creamy consistency.
3. 3
   Heat ghee in separate skillet over medium heat; cook diced onion until golden, 6 minutes.
4. 4
   Add ginger, garlic, and green chilies; cook 1 minute until fragrant.
5. 5
   Stir in cumin, coriander, remaining turmeric, chili powder, and whole dried chilies; toast spices 30 seconds.
6. 6
   Pour spiced ghee mixture into cooked lentils; stir in salt and simmer 10 minutes until flavors meld and dal reaches pourable consistency (add water if too thick).
7. 7
   Finish with lemon juice and fresh cilantro; taste and adjust salt.
8. 8
   Serve hot with steamed rice, naan, or roti, and pass lime wedges at table.