Red Lentil Dal

Serves 4

Adapted from "Indian Regional Classics." We love this dal. Most dal at U.S. Indian restaurants is made with brown lentils, and just doesn't get the wonderful creamy texture this gets as a result. There is a very slight kick from the turmeric, but if you wanted more you could add some cayenne or other red pepper. But try it as-is first.

• 1 1/4 c. red lentils
• 1/2 tsp turmeric
• 3 cups water
• 4 tbsp butter (or ghee)
• 1 tsp whole cumin seeds
• 4 large garlic cloves, thickly chopped
• kosher salt to taste

Bring the lentils, turmeric and water to a boil. Reduce heat to low and simmer, partially covered, for 20 minutes or until a pea soup texture is achieved. Stir occasionally. Cook longer if needed, add water if needed.

While lentils are simmering, make ghee. Bring a very small (8" or so) frying pan to medium-high. Add cumin seeds and toast, swirling the seeds occasionally to prevent burning. You'll know their done when they start to smell toasty-cuminy, and are several shades darker. Add the 4 Tbsp butter or ghee. Melt, and when foaming subsides, add garlic. Saute garlic until fragrant, and turning slightly golden (a few minutes). 

Add butter/ghee to the lentils, and mix in thoroughly. Add kosher salt to taste.