Daal (lentil curry)

• 2 cups lentils (red, orange or yellow lentils will go mushy; green or brown hold their shape)
• 1/2 tsp salt
• juice of 1 lemon
• 1 large yellow onion, finely chopped
• 9 cloves garlic, finely chopped
• 2" piece fresh root ginger, finely chopped
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 green chile (e.g. jalapeno), quartered, with seeds
• 1 can chopped tomatoes
• 1 tbsp tomato paste
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1 tsp ground cumin/coriander mix
• 3/4 tsp garam masala
• 5 - 6 sprigs cilantro including stems, chopped
• 2 - 3 tbsp ghee or vegetable oil

Begin by cooking the lentils in 4 cups of water. Bring to a boil then reduce and simmer uncovered for 20 - 30 minutes until tender. Add more water if necessary during cooking to keep the lentils covered. Stir in the 1/2 tsp salt right at the end, taste and add more if needs be.

While the lentils are cooking heat the ghee then add the mustard and cumin seeds. When the mustard seeds begin to pop add the onion, garlic, ginger and chilies. Cook over medium-high heat until softened and taking on a little color. Add paprika, chili powder, cumin/coriander powder and fry together a minute or two. Add tomatoes and tomato paste, stir well and fry several minutes until most of the water in the tomatoes has boiled off. Keep warm until the lentils are ready.

Add lentils, lemon juice, cilantro and cook on low for at least half an hour. Taste and adjust salt if needed. Finally stir in garam masala and cook a few more minutes.