Dhal de lentejas rojas

Ingredientes

• 1 cup red lentils (rinsed and drained)
• 4 cups chicken stock (or vegetable broth)
• 1 teaspoon salt
• 1/4 teaspoon turmeric
• 2 tablespoons ghee (or vegetable oil)
• 1 teaspoon cumin seeds (whole)
• 1/4 teaspoon asafetida (aka hing powder (optional))
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 1 inch ginger (peeled and grated)
• 1/4 teaspoon red chili powder (optional)
• 1/4 teaspoon garam masala
• 2 tomatoes (chopped)
• 2 tablespoons cilantro ((AKA fresh coriander), chopped)
• Lemon juice (to taste)

Preparación

1. 1

   Rinse the lentils with fresh water.

2. 2

   In a large pot, bring the lentils and broth to a boil. Reduce the heat and simmer, partially covered, for about 20 minutes or until the lentils are soft.

3. 3

   In a small skillet, heat the oil over medium-high heat. Add the cumin seeds and asafetida and fry for a few seconds until they sputter. Add the onion and cook, stirring occasionally, for about 10 minutes or until golden brown. Add the garlic, ginger, chili powder, and garam masala and cook for another minute, stirring constantly.

4. 4

   Add the onion mixture and the tomatoes to the pot with the lentils and stir well. Simmer for another 10 minutes or until the tomatoes are soft and the dal is thick and creamy. Adjust the salt and lemon juice to your taste.

5. 5

   Garnish with cilantro and serve hot with rice, roti, or naan bread. Enjoy!