Indian Lentil Dahl

Serves 4.

Ingredients:

• 1 c dry brown lentils
• 5 c water
• 1 tsp turmeric powder
• 2-3 curry leaves (optional)
• 1 Tbsp vegetable oil
• 2 Tbsp butter or ghee
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 dry Japanese chilies, crushed (or 1/2 tsp red chili flakes)
• 1 tsp mustard seeds
• 1/2 in ginger root, minced or 1/2 tsp ginger powder
• 1/2 tsp cumin seeds
• 1 tsp paprika
• 1 medium tomato, chopped
• 1 tsp salt
• 1 tsp sugar
• 1 tsp lemon zest
• 1 Tbsp lemon juice

Directions:

1. Wash and sort the lentils. Place them in a large pot with water, turmeric, and curry leaves. Bring to boil over medium high heat. Reduce flame to low, cover, and boil 35 minutes or until tender.
2. In a large skillet over low heat, add the oil and butter. Saute the onion 10 minutes or until beginning to brown.
3. Add garlic, chilies, mustard seeds, ginger, cumin, and paprika; saute 3 minutes.
4. Add tomatoes; saute 3 more minutes.
5. Stir the contents of the skillet into the pot of lentils, adding water if needed. Cook on low 5 minutes.
6. Add salt, sugar, lemon zest and lemon juice. Stir well. Serve hot, garnished with chopped cilantro or sliced green onions. Serve with rice.