While mine doesn’t look quite as pretty as Deb’s, it still tasted quite good! Via Smitten Kitchen.
- 2 tablespoons oil, butter (regular or ghee)
- 1 medium onion, finely chopped
- 1/2 teaspoon cumin seeds
- 1-inch piece of ginger, finely chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon garam masala (optional but traditional)
- Ground chile powder, to taste (I started with a 1/2 teaspoon, but I have to keep things weak for kids) [cayenne, for ex]
- 1 cup finely chopped or pureed tomatoes, fresh or from a can
- 1 teaspoon fine sea salt, plus more to taste
- 1 cup dried black lentils
- 4 1/2 cups water, plus more to taste
- 4 teaspoons butter
- 2 tablespoons heavy cream
- Handful chopped fresh cilantro
- Make the dal: Heat oil (or oil and butter) over medium. Once hot, add onion and cumin seeds and cook, stirring occasionally, until onion browned in spots.
- Add garlic and ginger, cook for 1 minute more, then the rest of spices, cook, tomato, cook for 3 minutes more, scraping up any stuck bits.
- Add water and salt, then lentils.
- Bring to simmer, then reduce to low and cover and cook until lentils are tender, between 35 and 45 minutes, stirring occasionally. For a looser dal, you can add more water. Adjust spices and seasonings to taste.
- To finish: Ladle into four bowls. Place a 1-teaspoon pat of butter in the center of each, letting it begin to melt before swirling in 1 1/2 teaspoons cream and finishing with cilantro.