Dal

Lentils are one of my favorite foods. They are cheap, delicious, and so versatile. I learned to make Dal from the cookbook Savoring India. (I highly recommend it!) Dal makes delicious leftovers, so make a big batch for a week of lunches!

For the dal:

1 cup yellow lentils, rinsed

3 cups water

1 tsp salt

1 tsp turmeric powder

For the tarka:

1 yellow onion, chopped

4 cloves garlic, minced

2 tsp grated ginger

¼ - ½ tsp cayenne pepper

1 tsp cumin seeds

1 tsp garam masala

1 large tomato, chopped

2 tbsp neutral oil

½ cup fresh chopped cilantro (optional)

Cooked basmati rice, to serve

Add all the dal ingredients to a pot and bring to a boil. Turn down to a simmer and cook until the lentils have absorbed all the liquid and have become tender (taste a little spoonful), about 20 minutes.

Meanwhile, in a small pan, heat the oil. When the oil shimmers, add the cumin seeds. Cook until they become dark, about 30 seconds. Add the onions and cook until soft, then add the garlic and ginger. Cook until the onions are just beginning to brown around the edges. Turn off the heat and add the tomato, cayenne, and garam masala.

Add the onion mixture to the dal. Let the dal simmer for 10 minutes, stirring occasionally. Turn off the heat and add cilantro (optional). Serve over rice.