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. 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