Ingredients
- 1/4 cup ghee or clarified butter
- 1 1/2 cups diced onions
- 2 tablespoons minced garlic
- 2 jalapeno peppers, cored, seeded and minced
- 1 tablespoon cumin seeds, toasted and crushed
- 2 cups orange lentils
- 2 tablespoons finely minced ginger
- 2 tablespoons Garam Masala, recipe follows
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon sugar
- 1 bay leaf
- 3/4 cup diced tomatoes
- 1/2 tablespoon rice vinegar
- 8 cups chicken stock
Directions
In a large pot, heat the ghee and stir-fry the onions just until wilted, do not brown. Add the garlic, jalapeno, cumin, lentils, ginger, curry powder, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes, until the herbs and spices bloom (aromatic). Add the tomatoes and deglaze with the vinegar. Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally. Taste and adjust seasoning with cumin, salt, pepper and sugar.
Garam Masala:
- 1 tablespoon black peppercorns
- 1/2 tablespoon whole cloves
- 1 tablespoon plus 1/2 teaspoon cardamom seeds
- 3 tablespoons cumin seeds
- 3 tablespoons coriander seeds
- 4 (3-inch) cinnamon sticks
- 1/4 cup dried red chiles
- 1/2 tablespoon freshly grated nutmeg
In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg.
Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.
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By Moosibou
on July 11, 2012
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I love this recipe! The flavors are wonderful, and it's so easy to make. I use only one jalapeno pepper since my husband prefers it made that way. This is a must-try recipe if you want a deliciously healthful dish to serve.
By upstatecupcake
Cave Springs, A...
on January 10, 2012
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I really enjoyed this restaurant worthy Dal. I added 2 carrots and 2 stalks celery finely chopped with the onions and a tiny bit more of cumin. It needs the 2 jalapenos. It wasn't spicy with the one large one I used. I couldn't taste the jalapeno at all so while eating I doused it with a generous shake of Tabasco. I pureed half with an emersion blender so the texture was more like the restaurant version you see. It was thick and yummy over rice and you can thin it with chicken stock for a nice soup.
By janet_4693308
Springfield, VA
on February 10, 2011
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My son just asked me for this recipe, a mainstay in my kitchen, for a friend who is a vegetarian. This is absolutely delicious, altho I use one jalapeno instead of two and reduce the salt to 2 tsp.
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