Dal- Red Lentils with Cumin-Onion Butter

This is also known as Masoor ki Dal- adapted from Sur la Table Cooking Classes with Ed Hamann.

1 cup red lentils- masoor dal
4 cups water
1/2 teaspoon ground tumeric (I use Penzey's)
1 teaspoon coarse salt
1 tablespoon fresh lemon juice
2 tablespoons veggie oil
1 teaspoon cumin seeds
1/2 cup finely chopped onion
1/4 teaspoon red chili powder (I used cayenne but see note)
1/2 cup coarsely chopped cilantro

Pick through the lentils and remove any stones or other foreign matter. Place the lentils in a medium bowl and wash in several changes of cold water. Drain in a fine mesh strainer.

Put the lentils and water in a 3-quart saucepan and bring to a boil over high heat, stirring frequently. Skim off any foam that rises to the surface then stir in the tumeric. Partially cover the pan, reduce the heat to medium-low and simmer, stirring occasionally, until the lentils are very soft, about 30-45 minutes. The texture should be like a thin pea soup. Add the salt and lemon juice and stir well tomix. Cover and keep warm over a very low heat.

Heat the veggie oil in a small skillet over medium-high heat. When hot toss in the cumin seeds and fry until they darken several shades, about 15 seconds. Add the onion and cook, stirring occasionally, golden, about 8 minutes. Add the red pepper, stir once, then immediately pour the entire contents of the pan into the warm lentils. Stir to mix. Serve garnished with the chopped cilantro or over brown basmati rice.

Serves 4.

Indian Recipes

Red Lentils with Cumin-Onion Butter

Potatoes and Chard with Green Curry Sauce

Adapted from A Year in a Vegetarian Kitchen
Serves 4 as a main course

1 1/2 tablespoon roasted or reg peanut oil
6 medium garlic cloves, minced
2 tablespoons minced ginger
2 14-ounce cans unsweeten coconut milk, with 1 cup thickened coconut cream spooned off the top and reserved
3 1/2 tablespoons green curry paste
1 short cup water
2 pounds small potatoes, halved, halved again and then halved one last time
salt
4 ounces chard, thinly sliced (discard thick center stems) (about 3 cups)
1 short cup fresh cilantro leaves- loose and slightly cut
2 tablespoons fresh lime juice

Heat the oil in a Dutch oven over medium heat until shimmering. Add the garlic and ginger and cook until fragrant, no more than 1 minute. Add the cup of thickened coconut cream and the curry paste. Simmer briskly until the liquid in the coconut cream evaporates and the mixture forms a very thick paste that sizzles in the pan, 2-3 minutes.

Add the remaining coconut milk, water, potatoes, and 3/4 teaspoon salt and bring to a boil. Reduce the heat, cover, and cook, stirring occasionally, until the potatoes are almost tender, about 15 minutes. Stir in the chard, cover, and cook, stirring once, until the potatoes and chard are tender, about 5 minutes. Stir in the cilantro and lime juice. Adjust the seasonings, adding salt to taste, and serve.