Spicy Indian Lentil Stew (Daal)
Description
Fresh cilantro, chile peppers, and ginger give savory, spicy flavor to this easy Indian lentil stew, or daal.
Ingredients
•
1/2 cup dry yellow lentils
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1/4 cup dry red lentils
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1/4 cup split mung beans
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5 cups water
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1 1/4 teaspoons salt
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1 teaspoon ground turmeric
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4 teaspoons ghee (clarified butter), divided
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1 teaspoon cumin seeds
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1 medium onion, thinly sliced
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2 green chile peppers, chopped
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2 teaspoons grated fresh ginger
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2 tablespoons chopped fresh cilantro
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1/2 teaspoon cayenne pepper
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1 tablespoon lemon juice
Directions
1
Rinse the yellow lentils, red lentils, and mung beans and put them in a medium saucepan with 5 cups water, salt, turmeric, and 1 teaspoon ghee. Bring to a boil. Reduce heat and simmer until lentils are easily mashed, about 30 minutes.
2
Heat remaining ghee in a frying pan over medium heat. Add cumin seeds and cook until they sputter. Add onion, chile peppers, and ginger; stir-fry until onions are soft, 5 to 7 minutes. Remove from heat and add cilantro and cayenne. Transfer mixture to lentils.
3
Let mixture simmer for 3 minutes. Remove from heat and stir in lemon juice.