Tadka Dal

DrGaellon's Note:

Red lentils with onions and a load of spices. Adapted from a recipe by _Saveur_ magazine as reprinted by Nick Kindlesperger on Serious Eats.

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 2 inches piece fresh ginger , peeled and sliced
• 6 garlic cloves , crushed
• ½ cup ghee (clarified butter)
• 2 yellow onions , thinly sliced
• ½ teaspoon cayenne pepper
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons turmeric
• 1 ½ cups red lentils (masoor dal)
• salt
• 2 teaspoons black mustard seeds
• 1 teaspoon whole cumin seed
• 2 thai green chilies , stemmed and sliced (remove seeds if desired)

Directions:

1. In a blender, process ginger and garlic with 1/4 cup water until smooth.
2. In a large pot, heat 1/4 cup ghee over medium-high heat. Add onions and cook, stirring often, until well-browned, about 20 minutes.
3. Add ginger-garlic puree, cayenne, ground coriander, ground cumin and turmeric. Cook until nearly dry, about 5 minutes.
4. Add lentils and 4 cups water. Add salt to taste. Bring to a boil, reduce to a simmer, cover and cook 20 minutes, stirring occasionally.
5. In a large skillet, heat the remaining ghee over medium-high heat. Add the mustard seeds, cumin seeds and sliced chiles. Cook, stirring occasionally, until the mustard seeds pop, about 2 minutes.
6. Serve bowls of the lentils with the spiced ghee on top.