Yellow Lentil Dal

• 1 cup split yellow lentils (toor dal)
• 3 cups chicken stock
• 2 tablespoons minced ginger
• 1/2 teaspoon turmeric
• salt
• 1 teaspoon vegetable oil
• 1 1/2 teaspoons black mustard seeds
• 1 small onion, thinly sliced
• 2 garlic cloves, chopped
• 1 small serrano chili, seeded and chopped
• 2 teaspoons ground cumin
• 2 bay leaves
• 1 tomatoes, chopped
• 1 tablespoon lemon juice
• cooked basmati rice

1. In a saucepan add lentils and chicken stock, ginger and turmeric.
2. Bring to boil cover partially and cook for 20 minutes on medium heat until lentils are tender.
3. Puree 1 c of lentils in a blender, add back to pan and cook 15 minutes more.
4. In a skillet heat oil.
5. Add mustard seed and shake pan until they start to pop, 20 seconds.
6. Add the onion and cook until softened, 5- minutes.
7. Add serrano chile, and garlic, cook 1 minute.
8. Add cumin and bay leaves, and tomato, cook minutes more.
9. Stir this mixture into the lentils, add lemon juice and salt to taste, simmer for 5 minutes.
10. Serve over basmati rice.

chicken stock, ginger, turmeric, salt, vegetable oil, black mustard seeds, onion, garlic, serrano chili, ground cumin, bay leaves, tomatoes, lemon juice, basmati rice

Taken from www.food.com/recipe/yellow-lentil-dal-81727 (may not work)