Lentil dal w/ginger, chilies, and cilantro

By ngteller

Ingredients

• Tempering Oil:
• 1 cup lentils, picked over, washed, and drained
• 1/2 tsp turmeric
• 1 tsp salt
• 4 cups water
• 2.5 tbsp canola oil
• 1.25 tsp cumin seeds
• 2 wholes dried red chilies
• 1 tbsp minced fresh ginger
• 1 tsp minced garlic
• 1 fresh hot green chile, minced
• 1/2 tsp cayenne pepper
• 1/4 cup chopped fresh cilantro
• Juice of 1/2 lime or lemon

Preparation

Step 1

Put lentils into a large saucepan with turmeric, salt, and water. Bring to boil and skim well. Reduce heat and simmer, covered, until lentils are soft (20-30 minutes). Add water during cooking, if required. Taste for salt.

Ladie about 1/2 cup of lentils into a small bowl and mash with a spoon. Return mashed lentils into the pot and give a good stir. Then continue cooking at a simmer, uncovered, for 5 minutes to thicken.

For the oil, heat oil with cumin seeds in a small frying pan over med-high heat for 1-2 minutes. Add dried chilies, ginger, garlic, and green chili and cook, stirring, until garlic no longer smells raw - about 30 seconds. Remove pan from heat, add cayenne, then add a few drops of water to stop the cooking process.

Stir half of oil, half of cilantro, and all of lime/lemon juice into the lentils. Simmer very gently for 5 minutes. Transfer dal to a serving bowl. Pour remaining tempering oil over top and sprinkle with remaining cilantro. Serve hot.