Dal Foolaree

Ingredients

• 1 cup Split red lentils (masoor dal) (Washed and picked over)
• 4 cups Water (For cooking lentils)
• 0.5 teaspoon Ground turmeric
• 1 teaspoon Salt (Or to taste)
• 3 tablespoons Ghee or clarified butter
• 2 medium Onions, finely sliced (Patna onions preferred if available)
• 4 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, minced
• 1 teaspoon Cumin seeds
• 1 teaspoon Ground coriander
• 0.5 teaspoon Red chili powder (Adjust to taste)
• 2 whole Fresh green chilies, slit
• 2 tablespoons Fresh lemon juice
• 0.25 cup Fresh cilantro, chopped (For garnish)

Instructions

1. 1Pick through the lentils to remove any stones or debris. Wash the lentils in several changes of cold water until the water runs clear.
2. 2Place the washed lentils in a large pot with 4 cups of water, turmeric, and salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered, stirring occasionally, until lentils are very soft and beginning to break down.
3. 3Once the lentils are fully cooked and soft, use a wooden spoon or potato masher to mash them to a smooth, creamy consistency. Add more water if needed to achieve a thick soup-like consistency.
4. 4Heat ghee in a separate frying pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
5. 5Add the sliced onions to the pan and fry, stirring frequently, until they turn golden brown and caramelized.
6. 6Add the minced garlic and ginger to the onions and fry for 2 minutes until fragrant. Then add the ground coriander, chili powder, and green chilies. Stir well and cook for another minute.
7. 7Pour the entire contents of the frying pan (the tempering) into the pot of mashed lentils. Stir well to combine thoroughly.
8. 8Let the dal simmer gently for 5 minutes to allow the flavors to meld. Stir in the fresh lemon juice. Taste and adjust salt if needed.
9. 9Transfer the dal to a serving bowl and garnish with fresh chopped cilantro. Serve hot with rice and burtas (vegetable mashes).