Serves: 2 to 4
Prep time: 30 minutes
Total time: 1 hour
INGREDIENTS:
for the dal: 1 cup140 grams red onion, diced
2 garlic cloves, minced
1 tablespoon grated ginger
2 teaspoons ground coriander
2 teaspoons turmeric powder
1 ½ tablespoons lemon juice
1 ¾ teaspoons kosher salt
¼ to ½ teaspoon garam masala, depending on intensity
2 tablespoons ghee
1 teaspoon cumin seeds
⅛ teaspoon asafoetida
1 dried red chile pepper
¼ teaspoon Kashmiri chili powder or paprika (optional)
to serve: cilantro leaves
basmati rice
achaar, like Brooklyn Delhi Roasted Garlic Achaar
plain yogurt
papad or potato chips
DIRECTIONS:
In a large fine-mesh strainer, rinse the lentils under running water until the water runs clear. Drain the lentils and set aside until ready to use. Heat the oil in a medium saucepan over medium-high. Add the onion and cook until soft and golden, about 5 minutes. Stir in the garlic and ginger and cook until fragrant, about 1 minute. Stir in the coriander and turmeric and cook until fragrant, a few seconds more, then stir in the reserved lentils to coat. Add 4 cups
