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.