Mussoor Dal Chur Churree

Ingredients

• 1 cup Red lentils (mussoor dal), washed and drained (Soak for 15 minutes before use; if using chana dal, soak for 1 hour)
• 12 medium Onions, sliced lengthwise into thin strips (Original recipe emphasizes using a full dozen onions)
• 3 tablespoons Ghee (Approximately 3/4 chittack in original recipe)
• 1 teaspoon Ground turmeric
• 1 teaspoon Red chili powder (Adjust to taste)
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Ground ginger
• 0.5 teaspoon Ground garlic or garlic powder
• 1 teaspoon Salt (To taste)
• 1.5 cups Water (Just enough to barely cover the dal)

Instructions

1. 1Wash the red lentils thoroughly under cold running water. Place in a bowl, cover with water, and soak for 15 minutes. Drain through a colander and set aside.
2. 2Peel and slice all 12 onions lengthwise into thin strips.
3. 3Heat the ghee in a large heavy-bottomed pan over medium heat. Add the sliced onions and fry, stirring frequently, until golden brown and crispy, about 8-10 minutes. Remove with a slotted spoon and set aside on a plate.
4. 4In the same pan with the remaining ghee, add the turmeric, chili powder, cumin, coriander, ginger, and garlic. Fry over medium heat, stirring constantly, for 1-2 minutes until fragrant.
5. 5Add the drained lentils to the pan with the fried spices. Stir well to coat the lentils with the spice mixture. Fry over medium heat, stirring frequently, for 5-7 minutes until the lentils are well browned and aromatic.
6. 6Add the salt and just enough water to barely cover the fried lentils (approximately 1.5 cups). Bring to a boil, then reduce heat to low and simmer uncovered for 10-15 minutes, stirring occasionally, until the lentils have dissolved and the mixture has thickened to a porridge-like consistency.
7. 7Transfer the dal to a serving dish and strew the fried onions over the top. Serve hot with rice or flatbread.