Red Lentil Dal

Of all the many types of lentils, red lentis have the advantage of being very quick to cook.

Serves 4

Ingredients

• 1 cup red lentils
• 4 cups water
• 2 tbsp ghee
• 1 can (400g) crushed tomato
• 2 tbps ginger garlic paste
• ½ tsp cumin seeds
• ½ tsp mustard seeds
• 1 cinnamon stick
• 1 onion; diced finely
• 1 green chilli; diced finely (I use Jalapeño chillis)
• ½ tsp turmeric
• ½ tsp cardamom powder
• ½ tsp paprika
• salt
• lemon juice

Steps

1. wash your lentils; rinse several times until water is clear
2. put lentils and turmeric in water, bring to boil, simmer for 20 minutes. (this can be overlapped with the following)
3. in a sauté pan on medium-low heat, melt ghee
4. add mustard seeds, cumin seeds, and cinnamon. sauté until seeds stop popping
5. add onion, chilli, and salt; stir and sautee until onions are translucent
6. add ginger garlic paste; saute for 30 seconds, until aromatic
7. add cardamom powder, paprika; mix and saute for 30 seconds
8. add tomato; mix well, and simmer until oil separates
9. remove cinnamon stick and discard.
10. from the lentils, drain any water above the lentil line; add lentils and remaining water to sauce.
11. stir, add a splash of lemon juice, and allow to reduce to desired thickness.

Serve alone, with flat bread, or over rice.