Simplest Dal

Makes: 4 servings

Time: 40 minutes, largely unattended

M O

The most basic dal is flavorful and creamy; if you add butter or oil, the dish becomes more luxurious. In addition to the usual ways of eating dal hot, you can also serve this at room temperature or even cold, to spread on toasted wedges of pita or Paratha (page 592). Leftovers make a terrific sandwich spread.

Other beans you can use: dried yellow split peas, peeled and split mung beans (moong dal)

• 1 cup dried red lentils, rinsed and picked over
• 2 tablespoons minced fresh ginger
• 1 tablespoon minced garlic
• 1 tablespoon mustard seeds
• 1 teaspoon cracked black peppercorns
• 4 cardamom pods
• 2 whole cloves
• 1 ancho or other mild dried chile (optional)
• Salt
• 2 tablespoons cold butter or peanut oil (optional)
• Chopped fresh cilantro for garnish

1. Put the lentils, ginger, garlic, mustard seeds, pepper, cardamom, cloves, and chile if you’re using it in a small saucepan and add water to cover by about 1 inch. Cook at a steady simmer until the lentils are quite soft, 20 to 30 minutes, adding salt when the lentils start to soften.
2. Pick out the cloves and cardamom pods. Stir in the butter or oil if you’re using it. Taste and adjust the seasoning, then garnish with cilantro and serve.

Red Lentils and Rhubarb The rhubarb almost dissolves into this, leaving behind its trademark tart flavor: Add 3 or 4 stalks rhubarb, strings removed, chopped, in Step 1.

Red Lentils with Radish Crunch and heat: Peel and cut 1 large daikon radish into large chunks (about 2 cups), and add in Step 1. You can also use smaller white or red radishes.

Red Lentils with Celery Root Peel and chop 1 medium celery root (or ⅔ of a large one), and add in Step 1.

Red Lentils with Fresh Tomatoes Really nice color and a little acidity: Cut 4 ripe medium tomatoes into wedges; stir them in during the last 5 minutes or so of cooking.

Red Lentils with Chaat Masala In the main recipe or any of the variations, omit the ginger, garlic, cardamom, mustard seeds, chile, and cloves (all the seasonings other than salt and pepper) and use 1 teaspoon or more chaat masala.