PUNJABI RED LENTILS (DAL MASOOR)

Lentils are a staple in Punjabi cuisine in India and Pakistan They are inexpensive, easy to prepare and an excellent source of plantbased protein. This dish is made with split red lentils, which start a lovely pink color but turn golden when cooked.

Tempering is a technique used in Indian and Pakistani cooking in which whole spices ( and sometimes other ingredients such as dried chillies, minced ginger root, cumin seeds, onions or fresh diced tomatoes) are heated briefly in oil or ghee to release their essence and enhance flavors. For lentils 1 cup red lentils 1 teaspoon coriander ½ teaspoon salt ½ teaspoon crushed red pepper

½ teaspoon turmeric ¼ teaspoon paprika ¼ teaspoon garam masala

For tempering

½ cup ghee or neutral oil 1 or 2 dried red chili peppers

1 or 2 cloves garlic, peeled and thinly sliced

Chopped cilantro and sliced ginger, for garnish

Rinse red lentils with cold water, and if time permits, let them soak for 25-30 minutes before draining water.

Place all lentil ingredients in a large pot with 4 cups of water. Bring to a boil, then reduce heat and let mixture simmer for 25-30 minutes, or until the lentils start to break down. Cook a bit longer is you prefer a thicker dish; add more water if you prefer a thinner, soupier version.

Prepare tempering: In a large skillet, heat ghee or oil over medium heat. Add red chilies and sliced garlic, and stir fry until the garlic is light brown and fragrant. Don’t allow it to get black, or the garlic will become bitter.

Remove dal to a serving bowl and add the tempering on top. Garnish with cilantro and sliced ginger, and serve.

Serves 4.

— Family recipe, Muhammed Chatha, Kabab

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