Makes about 5 cups.
Ingredients
2 cups uncooked red or yellow lentils
2 medium Yukon Gold potatoes, peeled and cut in large dice
1 piece fresh ginger, about 1-2 inches to taste, peeled and sliced into 1/4-inch slices
6 cups water
6 tablespoons whole butter or 6 tablespoons olive oil
2 teaspoons whole cumin seeds
2 teaspoons black mustard seeds
1 medium yellow onion, peeled and cut in a small dice
Pinch cayenne pepper or small spoonful of chili paste
Juice of 1 lemon
Salt and freshly ground pepper
Olive oil for drizzling
Pita or chapati
Directions
In a 4-quart sauce pan, combine the lentils, potato, ginger, water and a pinch of salt. Cook over medium- low heat until the water is absorbed and the lentils are thoroughly tender, about 1 hour. Keep warm.
In a medium saute pan, warm the butter, cumin and mustard seeds over medium heat until the butter is lightly browned. Add the onions and cook until tender and caramelized, about 10 minutes. Fold the onion mixture into the lentils and mash the dal with a wooden spoon. It should still have a chunky, irregular texture.
Stir in the cayenne and lemon juice. Drizzle with olive oil. Serve with grilled pita or chapati or as a side with fish or chicken.
