Yellow Lentils with Turmeric & Ginger

Vikas Khanna

Click here for printable recipe.

As best as I can remember, I was eleven years old when my grandmother, Biji, taught me how to make dal, a staple dish in many Indian households. Growing up, we ate dal with most meals. Biji waited until my family had enjoyed the dal a few times before revealing that I was the cook. No one could deny I had made it well. Dal is the simplest way to prepare lentils. I love the smooth, warm taste of ginger here. —Vikas Khanna

INGREDIENTS

1 cup dried yellow lentils, picked over, washed, and drained

1 teaspoon ground turmeric

Salt

2 tablespoons ghee or vegetable oil

1 tablespoon cumin seeds, plus 1 teaspoon dry-roasted and coarsely ground

1 medium white onion, finely chopped

1 tablespoon finely chopped garlic

One 1-inch-long piece fresh ginger, peeled and finely chopped

1 fresh green chile pepper (such as serrano), seeded and minced

3 tablespoons chopped fresh cilantro

Basmati rice or bread, for serving

Serves 4

PREPARATION

1.Combine the lentils, turmeric, and a pinch of salt in a medium saucepan, cover with water by 2 inches, and bring to a boil over high heat. Skim froth from the surface continuously while boiling for the first 5 minutes. Reduce the heat to low and simmer, uncovered, until the lentils are tender and cooked, about 30 minutes. Leave over low heat to keep the lentils warm until ready to use.

2.In a medium skillet, heat the ghee or oil over medium-high heat and add the cumin seeds. Cook, stirring, until slightly darker and fragrant, about 2 minutes. Add the onion, garlic, ginger, and green chile and cook, stirring, until the onion is translucent and the garlic begins to brown, about 3 minutes. Stir in the lentils and cilantro and cook until well combined, about 5 minutes. Season with salt to taste and sprinkle with dry-roasted ground cumin.

3. Serve hot with rice or bread.

From “Flavors First: An Indian Chef’s Journey” by Vikas Khanna, Lake Isle Press, 2011