Masoor Dal with Ginger and Tomatoes
By Heidi Allison

Ingredients

1 large Organic Yellow Onion finely chopped (about 2 cups)
1 Serrano Chiles minced with seeds
1 teaspoon Ginger Root finely grated
1/2 teaspoon Turmeric
6 cups Water
3 tablespoons Canola Oil
1 cup Red Lentils
1/4 cup Green Lentils
1 large Organic Tomatoes peeled and cut into 8 pieces
1 1/2 teaspoon Kosher Salt
2 tablespoons Cilantro coarsely chopped
1 tablespoon Lemon Juice
1 teaspoon Curry Powder (I use Whole Foods Sambhar Curry powder— it contains that hard-to-find Indian spice asafoetida, which works as a ‘’secret ingredient’’ in many Indian dishes. If you have access to a well-stocked Indian market, use a pinch of asafoetida along with 1 tsp. of curry powder)

Directions

Add 2 Tbsp. of oil to a heavy 3-quart pot and sauté onions on medium heat until soft. Add water, serrano chile, ginger and turmeric and bring to a boil over medium-high heat. Add lentils and reduce the heat to medium-low and cover with a tight-fitting lid. Cook for 20 minutes, then add the tomatoes and re-cover. Cook for an additional 15-20 minutes or until the lentils are soft. Remove from heat and add salt and lemon juice and stir.

In an 8-inch nonstick pan, heat remaining 1 Tbsp. of oil on medium-high until hot. Add curry powder and fry for 1-2 seconds, then pour the spice mixture over the hot lentils and cover the pot. Allow the seasoning to soak into the hot dal for 1-2 minutes. Add the cilantro, stir and serve.


From the Author Heidi Allison: 
This visually stunning dal has a brilliant yellow color and tastes elegant and refined, which makes it the perfect choice for kids and those who are introducing themselves to the bolder flavor profiles of Indian cuisine. It also contains less fat, making it a better choice for anyone who is watching their waistline. Pair this hearty dal (has a medium-thick consistency) with a fresh salad and flatbread for a quick and easy meal.