How to Make the Best Lentil Dal at Home

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

1 cup split red lentils

3 cups water

2 tablespoons ghee

1 small yellow onion, diced small

4 cloves garlic, thinly sliced

1 (½-inch) piece fresh ginger, peeled and minced

½ teaspoon kosher salt

½ teaspoon ground cumin

½ teaspoon ground turmeric

¼ teaspoon ground coriander

1 bay leaf

1 (15-ounce) can diced tomatoes, or 2 diced large, ripe tomatoes

subheading: For the tadka:

2 tablespoons ghee

½ teaspoon whole cumin seeds

½ teaspoon coarsely ground black pepper

2 cloves garlic, coarsely chopped

subheading: For serving:

½ cup fresh cilantro leaves (optional)

Cooked basmati rice or roti

subheading: EQUIPMENT:

Small saucepan

Medium skillet

Fine-mesh strainer

Wooden spoon

Measuring cup and spoons

Chef's knife

Cutting board

Directions at thekitchn.com

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