Seasoned Dhal (Masala Dhal)
['1 cup masoor dal (small orange, a.k.a. "red," lentils)', '3 cups water', '1/4 teaspoon ground turmeric', '2 tablespoons vegetable oil', '1/2 teaspoon brown mustard seeds', '1/2 teaspoon cumin seeds', '1/8 teaspoon hot red pepper flakes', '1/2 cup well-stirred canned unsweetened coconut milk', '1/4 cup chopped cilantro', '2 teaspoons fresh lemon juice', '1 teaspoon salt']
Bring lentils and 3 cups water to a boil with turmeric in a 2-quart heavy saucepan, then gently simmer, partially covered, stirring occasionally, until falling apart, about 20 minutes.
When lentils are cooked, heat oil in a small heavy skillet over medium-high heat until it shimmers, then cook mustard seeds, cumin seeds, and red pepper flakes until mustard seeds begin to pop and/or turn gray and cumin seeds brown, about 1 minute. Stir spice mixture into lentils with coconut milk, cilantro, lemon juice, and salt and bring to a simmer.
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License: CC BY-SA 3.0
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