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.