Dal

• 225 g yellow lentils
• 12 teaspoon turmeric
• 75 g butter
• 12 teaspoon cumin seed
• 1 medium onion, sliced
• 2 cloves garlic, sliced
• 1 small chili pepper, chopped
• 1 tablespoon finely chopped coriander leaves

1. Rinse the lentils under running water, then put into a pan with the turmeric, a bit of salt and enough water to cover.
2. Bring to a boil.
3. Turn down the heat and simmer for 25 minutes, stirring from time to time.
4. At the end, they should be easy to squash.
5. Meanwhile, make a spiced butter by heating the butter in shallow pan.
6. Add the cumin seeds and cook for a few sounds, then add the onion and garlic.
7. Cook for up to 20 minutes, until both are golden brown, stirring so they do not burn.
8. Add the chilling and cook for another 2-3 minutes.
9. When the lentiles have absorbed all the water, beat them with a wooden spoon for a minute or two, until you have a soft and wet puree.
10. Scoop into a warm dish.
11. Pour the butter over the top and serve scattered with coriander leaves.
12. Serve warm with rice.

yellow lentils, turmeric, butter, cumin, onion, garlic, chili pepper, coriander leaves

Taken from www.food.com/recipe/dal-52325 (may not work)