Yellow Lentil Dal

• split yellow lentils↗1 cup

  (toor dal)

• chicken stock↗3 cups
• minced ginger↗2 tablespoons
• turmeric↗1⁄2 teaspoon
• salt↗
• vegetable oil↗1 teaspoon
• black mustard seeds1 1⁄2 teaspoons
• small onion↗1

  thinly sliced

• garlic cloves↗2

  chopped

• small serrano chili↗1

  seeded and chopped

• ground cumin↗2 teaspoons
• bay leaves↗2
• tomatoes↗1

  chopped

• lemon juice↗1 tablespoon
• cooked basmati rice↗

Step-by-step instructions

1. 1

   In a saucepan add lentils and chicken stock, ginger and turmeric.

2. 2

   Bring to boil cover partially and cook for 20 minutes on medium heat until lentils are tender.

3. 3

   Puree 1 c of lentils in a blender, add back to pan and cook 15 minutes more.

4. 4

   In a skillet heat oil.

5. 5

   Add mustard seed and shake pan until they start to pop, 20 seconds.

6. 6

   Add the onion and cook until softened, 5- minutes.

7. 7

   Add serrano chile, and garlic, cook 1 minute.

8. 8

   Add cumin and bay leaves, and tomato, cook minutes more.

9. 9

   Stir this mixture into the lentils, add lemon juice and salt to taste, simmer for 5 minutes.

10. 10

    Serve over basmati rice.