Dal

Name: Dal
Ingredients: 1/4 cup ghee or clarified butter; 1 1/2 cups diced onions; 2 tablespoons minced garlic; 2 jalapeno peppers, cored, seeded and minced; 1 tablespoon cumin seeds, toasted and crushed; 2 cups orange lentils; 2 tablespoons finely minced ginger; 2 tablespoons Garam Masala, recipe follows; 1 tablespoon salt; 1 teaspoon ground black pepper; 1 tablespoon sugar; 1 bay leaf; 3/4 cup diced tomatoes; 1/2 tablespoon rice vinegar; 8 cups chicken stock; 1 tablespoon black peppercorns; 1/2 tablespoon whole cloves; 1 tablespoon plus 1/2 teaspoon cardamom seeds; 3 tablespoons cumin seeds; 3 tablespoons coriander seeds; 4 (3-inch) cinnamon sticks; 1/4 cup dried red chiles; 1/2 tablespoon freshly grated nutmeg

23 ingredients

14 steps

Ingredients

1/4 cup ghee or clarified butter
1 1/2 cups diced onions
2 tablespoons minced garlic
2 jalapeno peppers, cored, seeded and minced
1 tablespoon cumin seeds, toasted and crushed
2 cups orange lentils
2 tablespoons finely minced ginger
2 tablespoons Garam Masala, recipe follows
1 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon sugar
1 bay leaf
3/4 cup diced tomatoes
1/2 tablespoon rice vinegar
8 cups chicken stock
1 tablespoon black peppercorns
1/2 tablespoon whole cloves
1 tablespoon plus 1/2 teaspoon cardamom seeds
3 tablespoons cumin seeds
3 tablespoons coriander seeds
4 (3-inch) cinnamon sticks
1/4 cup dried red chiles
1/2 tablespoon freshly grated nutmeg

Directions

1

In a large pot, heat the ghee and stir-fry the onions just until wilted, do not brown.
2

Add the garlic, jalapeno, cumin, lentils, ginger, Garam Masala, salt, pepper, sugar and bay leaf.
3

Saute for 1 to 2 minutes, until the herbs and spices bloom (aromatic).
4

Add the tomatoes and deglaze with the vinegar.
5

Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally.
6

Taste and adjust seasoning with cumin, salt, pepper and sugar.
7

In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles.
8

Over medium heat, cook just until slightly toasted, stirring constantly.
9

Turn off heat and stir in the grated nutmeg.
10

Transfer to a food processor and grind to a fine powder.
11

Pass through a fine strainer.
12

Allow to cool to room temperature.
13

Store in an airtight jar.
14

Use as needed.