Chana dal

Ingredients

For 2 people

• 1 cup dried chana dal, rinsed
• 3 1/2 cups water
• 1/2 tsp ground turmeric
• 1/2 tsp fine salt
• 1 tbsp vegetable oil
• 1 1/2 tsp cumin seeds
• 4 oz yellow onion, finely chopped
• 2 tsp minced garlic
• 1 tbsp grated fresh ginger
• 6 oz tomato, finely chopped
• 1 tsp ground coriander
• 1/2 tsp Kashmiri chili powder
• 1/4 tsp garam masala
• 1 dried red chile
• 1 tbsp ghee
• 1 tbsp lemon juice
• 2 tbsp chopped cilantro

Method

1. Soak the dal in the potCombine the rinsed chana dal, 3 1/2 cups water, ground turmeric, and 1/4 tsp of the fine salt in a 2-quart saucepan. Let it stand off the heat for 30 minutes so the grains hydrate before cooking. Keeping the dal in the same pot avoids losing flavor or starch in a drain-and-rinse step.
2. Simmer until tenderSet the saucepan over medium-high heat and bring the dal to a boil, then immediately reduce to a low simmer and partially cover the pot. Cook for about 25 to 30 minutes, stirring every few minutes so the bottom does not stick. The dal is ready when the grains are soft at the center but still mostly hold their shape and the liquid looks lightly creamy.
3. Build the onion baseWhile the dal simmers, heat the vegetable oil in a 10-inch skillet over medium. Add 1 tsp of the cumin seeds and let them sizzle for about 15 seconds, then add the finely chopped yellow onion and the remaining 1/4 tsp salt. Cook for 6 to 8 minutes, stirring often, until the onion is translucent with golden edges and the pan smells nutty rather than sharp.
4. Bloom the aromatics and spicesAdd the minced garlic and grated fresh ginger to the skillet and cook for 30 seconds, just until the raw bite fades. Stir in the tomato, ground coriander, and Kashmiri chili powder. Cook for 5 to 6 minutes, mashing the tomato with the spoon, until the mixture turns glossy and thick and the oil starts to separate at the edges.
5. Combine the dal and masalaSpoon the simmered dal and its cooking liquid into the skillet, or scrape the masala into the saucepan if your pan is too small. Stir well and simmer together for 5 minutes over low heat so the flavors marry. If the curry looks too loose, let it bubble uncovered a little longer; if it looks too thick, keep it on the heat only until it loosens into a spoonable stew.
6. Finish with tadka, lemon, and herbsIn a small skillet, melt the ghee over medium heat. Add the remaining 1/2 tsp cumin seeds and the dried red chile, and cook for about 20 seconds until the cumin darkens slightly and the chile smells toasty. Pour this hot tadka over the dal, then stir in the garam masala and lemon juice. Top with chopped cilantro and serve hot in shallow bowls.