Red Lentil Dal

1. Simmer 1c dried red lentils in 2c chicken broth for about 10 minutes, until lentels are tender, and set aside.
2. In oil, at low setting, start roasting
   • 1/2 tsp ground pepper
   • 1 tsp ground cumin
   • 1 tsp yellow mustard seeds
   • about 3 lightly crushed chili pequin
3. Mince
   • 1+ Tbsp garlic
   • 1.5c onion
   add them to oil, and turn temperature up.
4. As the onions start top clear, add
   • 1/2 tsp ground corriander
   • 1/2 tsp turmeric
5. When tumeric is well disolved in oil, add
   • 1c coconut milk
   to deglaze the pan.
6. Add spice mixture back into lentils, and stir in
   • 1 Tbsp tomato paste
7. Salt (or fish-sauce) to taste.
8. Ginger? really? no ginger?

Let cool, and lentils will soak up remaining liquid.
Serve with pitas.

1. Simmer 1c dried red lentils in 2c chicken broth for about 10 minutes, until lentels are tender, and set aside.
2. Saute 1.5c chopped onion, 1+ Tbsp minced garlic, 1 tsp yellow mustard seeds, 1/2 tsp crushed red pepper (or a bit more red chili, these recipes usually mean cayanne for red pepper. 1/2 tsp would be a LOT of chili pequin) for about 5 minutes until onions are tender and mustard seeds start to pop.
3. Add 1 tsp ground cumin, 1 tsp ground tumeric, 1/2 tsp ground corriander, 1/2 tsp ground pepper and cook for about 3 more minutes.
4. Add 1 Tbsp tomato paste and cook another 3 minutes.
5. Add 1/2 c (light) coconut milk and lentils, cook another 3 minutes and salt to taste.

Aaron Birenboim