Black Lentil Dal

Ingredients

2 tablespoons oil, butter regular or ghee

1 medium onion finely chopped

1/2 teaspoon teaspoon cumin seeds

1 inch piece of ginger finely chopped

2 garlic cloves finely chopped

1 teaspoon teaspoon ground coriander

1/4 teaspoon teaspoon ground turmeric

1/2 teaspoon teaspoon garam masala optional but traditional

teaspoon Ground chile powder, to taste I started with a 1/2 teaspoon, but I have to keep things weak for kids

1 cup cup finely chopped or pureed tomatoes fresh or from a can

1 teaspoon teaspoon fine sea salt, plus more to taste

1 cup cup dried black lentils

4 1/2 cups cups water plus more to taste

4 teaspoons teaspoons butter salted is lovely here

2 tablespoons tablespoons heavy cream

Handful chopped fresh cilantro

Equipment

Medium pot

Wooden spoon

Bowls

Directions

Heat oil (or oil and butter) over medium. Once hot, add onion and cumin seeds and cook, stirring occasionally, until onion browned in spots. Add garlic and ginger, cook for 1 minute more, then the rest of the spices and tomato and cook for 3 minutes more, scraping up any stuck bits. Add water and salt, then lentils. Bring to simmer, then reduce to low and cover and cook until lentils are tender, between 35 and 45 minutes, stirring occasionally. For a looser dal, you can add more water. Adjust spices and seasonings to taste.

Ladle into four bowls. Place a 1-teaspoon pat of butter in the center of each, letting it begin to melt before swirling in 1 1/2 teaspoons cream and finishing with cilantro.