Red Lentil Dal | The Chopping Block

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Red Lentil Dal

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Yield: 4-6 servings

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Active Time: 30 minutes
Start to Finish: 1 hour, 15minutes

For this recipe you’ll need:

3 tablespoons ghee (see note, below) or grapeseed oil
1/2 onion, medium dice
1 jalapeño, small dice
1 1/2 teaspoons black mustard seeds
2 tablespoons ginger, freshly grated
1 teaspoon ground coriander
1 teaspoon turmeric
1/2 teaspoon ground cumin
2 tomatoes, medium dice
1 bay leaf
5 to 6 cups chicken or vegetable stock
2/3 cup red lentils (masoor dal)
Salt and pepper to taste
1/2 cup plain yogurt
2 tablespoons fresh cilantro, rough chopped

1. 1. Heat a French oven over medium-low heat, and add the ghee or grapeseed oil. Gently sauté the onions and jalapeños until softened, 4 to 5 minutes.
  2. Add the mustard seeds and cook until they begin to pop, about 1 minute.
  3. Stir in the ginger, coriander, turmeric and cumin, and cook until aromatic, about 1 minute.
  4. Add the tomatoes and bay leaf, followed by the stock. Bring to a boil, and reduce the heat to a simmer. Cook for about 10 minutes to blend the flavors.
  5. Stir in the lentils, and cook until tender, about 20 minutes. Season the soup with salt and pepper to taste.
  6. Ladle into soup bowls, top with a dollop of yogurt and garnish with a sprinkling of cilantro.
    
    Note:
    
    To make ghee, place tablespoon-size pieces of butter in a saucepan over medium heat. Cook until the butter starts to bubble. You’ll notice that all of the milk solids will eventually sink to the bottom of the pan. Continue cooking the butter until the milk solids start to turn golden brown. Remove from the heat. Gently pour the butter through a cheesecloth-lined sieve, leaving the milk solids in the pan. You now have ghee.