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Title: Tarka Dhal (Spiced Lentils)
Categories: Entree Side Vegan
Yield: 4 Servings
| 3/4 | c | Masoor dhal (red lentils) |
| 2 2/3 | c | Water |
| 1 | ts | Ground turmeric |
| 1 | ts | Ground cumin |
| 1 | ts | Salt; or to taste |
| 2 | tb | Ghee or oil |
| 1 | md | Onion; finely chopped |
| 2 | Dried red chili peppers - coarsley chopped |
Combine dhal, water, turmeric, cumin and salt in a saucepan; bring mixture to a boil. Turn heat down to medium and let cook (uncovered) for 8-10 minutes, stirring often.
Cover pan and let simmer on low heat for 30 minutes, stirring occasionally. Remove from heat and let cool slightly. Coarsely puree mixture, or press through a strainer.
Heat ghee or oil in a small pan over medium heat. Fry onion, garlic and red chili until onions are browned (8-10 minutes). Stir half of the onion mixture into dhal. Transfer to a serving dish and garnish top with remaining onion mixture.
Adapted by Karen Mintizas, from a recipe in "The Complete Indian Cookbook" by Mridula Baljekar
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