Lentil Dhal
Serves 4
1 tablespoon olive oil
1 medium red onion, thinly sliced 1-inch piece fresh ginger, grated 3garlic cloves, thinly sliced 1 green chile, such as serrano, jalapeño or birdseye, seeded and finely diced
1 teaspoon kosher or sea salt 1 teaspoon ground cumin
1¼ cup red lentils (about 9 ounces)
3 to 4 cups water 1tablespoon grapeseed or coconut oil
1 teaspoon mustard seeds 1 garlic clove, smashed and chopped
½ teaspoon ground coriander ½ teaspoon ground cumin
2 to 3 peeled, chopped tomatoes (about 1cup fresh or canned)
Fresh lime juice, cilantro to finish
Heat a saucepan over medium heat. Add olive oil, followed by onion, ginger, garlic, chile, salt and cumin and cook, stirring occasionally, until onion is soft but not too browned.
Add lentils and 3 cups water; cook over medium to mediumhigh heat, stirring every few minutes for about 20minutes until the lentils have dissolved, adding more water if necessary to reach desired consistency. Meanwhile, heat a small skillet over medium heat. When hot, add grapeseed oil followed by the mustard seed, chopped garlic, coriander and cumin and let them toast gently in the oil for a minute, until aromatic. (Make sure the garlic doesn’t burn.) Stir in tomatoes and cook for 3 to 5 minutes more, so it thickens a bit.
Stir the tomatoes into the cooked lentils. Add a squeeze of lime juice and serve in bowls over cooked basmati rice, garnished with cilantro.