Indian Red Lentils (Masoor Daal)

Serves 4
  • 1 cup red lentils
  • 3 cups water
  • - kosher salt, to taste
  • 2 tbsp. ghee
  • 2 large onions, thinly sliced
  • 1 jalapeño pepper, finely minced
  • 2" piece of fresh ginger, peeled and finely minced
  • 1 tbsp. minced garlic
  • 1 tsp. cumin seeds
  • 2 tomatoes, diced
  • 2 tbsp. ground coriander
  • 1 tsp. ground cumin
  • 1/2 tsp. ancho chile powder
  • 1/2 cup cream
  • - freshly ground black pepper, to taste
  • - chopped fresh cilantro, for garnish
  • - 4 lime wedges, for serving

Soak lentils in a bowl of water overnight; drain. Boil the soaked lentils with 3 cups of water and a large pinch of salt until very tender (about 30 min.). Drain lentils; reserving liquid. Heat ghee in a large skillet over medium heat; cook onion until soft and translucent. Add jalapeño, ginger, garlic and cumin seeds; cook 1-2 min. until starting to become tender. Add tomatoes, coriander, cumin and chile powder; cook, stirring occasionally, 5 min. Add the boiled lentils and enough reserved cooking water to produce a thick sauce; simmer 10 min. until everything is hot, adding more liquid if desired. When lentils are thoroughly hot; remove pan from heat; stir in cream. Serve immediately. Season with salt and pepper to taste. Garnish with cilantro and serve with lime wedges.

Good to Know: Find ghee (clarified butter) in the International Foods Aisle.