• colander
• large saucepan
• wooden spoon
• small saucepan

• 1 c red lentils (masoor dal) or brown lentils
• 3 T ghee, clarified butter, or oil
• 1 small onion, minced
• 2 cloves garlic, sliced
• 1 chile, seeded and chopped
• ½ t turmeric
• 3 c water
• 15 oz can unsweetened coconut milk
• salt
• 2 shallots, diced
• 1 dried red chile, crumbled OR ¼ t red pepper flakes
• 3 bay leaves
• 1 t mustard seeds

Heat 2 T ghee over medium-high heat, then sauté onion, garlic, and chile for 1 minute. Add lentils, turmeric, and 3 c water. Bring to a boil, lower heat, cover, and simmer until lentils are soft, about 30 minutes.

Remove the cream from the top of the coconut milk and reserve for some other use. Add coconut milk to lentils and simmer, stirring occasionally, for 5 minutes. Add a bit of salt, taste, and remove from heat.

Heat remaining 1 T ghee over high heat. Add remaining ingredients and sauté about 1 minute, until mustard seeds turn grey. Stir into lentils and serve.

Adapted from Deborah Madison’s Vegetarian Cooking for Everyone, in which this recipe is called Red Lentil Dal with Aromatics.