Yellow Lentil Dal

I made this for lunch today--delicious! From Food and Wine.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 1  cup split yellow lentils (toor dal)
• 3  cups  chicken stock
• 2  tablespoons  minced ginger
• 1⁄2 teaspoon turmeric
•  salt
• 1  teaspoon  vegetable oil
• 1 1⁄2 teaspoons black mustard seeds
• 1  small onion, thinly sliced
• 2  garlic cloves, chopped
• 1  small serrano chili, seeded and chopped
• 2  teaspoons ground cumin
• 2  bay leaves
• 1  tomatoes, chopped
• 1  tablespoon lemon juice
•  cooked basmati rice

Directions

1. In a saucepan add lentils and chicken stock, ginger and turmeric.
2. Bring to boil cover partially and cook for 20 minutes on medium heat until lentils are tender.
3. Puree 1 c of lentils in a blender, add back to pan and cook 15 minutes more.
4. In a skillet heat oil.
5. Add mustard seed and shake pan until they start to pop, 20 seconds.
6. Add the onion and cook until softened, 5- minutes.
7. Add serrano chile, and garlic, cook 1 minute.
8. Add cumin and bay leaves, and tomato, cook minutes more.
9. Stir this mixture into the lentils, add lemon juice and salt to taste, simmer for 5 minutes.
10. Serve over basmati rice.