Ingredients

• 2 cups red, pink or yellow lentils
• 2 tablespoons clarified butter
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons freshly grated gingerroot
• 1/2 teaspoon turmeric
• 1 teaspoon cumin
• Salt and pepper, to taste
• 21/2 cups chicken stock, canned broth, or water
• 2 tablespoons chopped coriander leaves

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Instructions

1. On a baking sheet spread out the lentils and pick out any stones. Place in a large sieve and wash under running cold water for about 1 minute. Set aside.
2. Heat butter in a saucepan over moderate heat. Saute onions with salt and pepper until golden brown. Add garlic, ginger, turmeric and cumin and cook 2 to 3 minutes, stirring occasionally. Add lentils, chicken stock or water and salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, 20 to 25 minutes. Remove from heat and beat the lentils with a wooden spoon or whisk until smooth. Serve dal garnished with coriander.