Lentil dal with fresh ginger, chili and cilantro

Hello again! It is now almost 11 and I am going to call it a night. Last recipe. As you can see Dan and I have been eating Indian food. It has been fun to try some new recipes and make somethings we have never tasted before! Dan was actually the one who made this recipe. It was a nice meal to come home to! Here's what you need:

• 1 cup orange lentils
• 1/2 tsp tumeric
• 1 tsp salt
• 4 cups of water

Step one:
Put the lentils in a large saucepan with tumeric, salt and water. Bring to a boil, then reduce the heat and simmer covered for about 20 or 30 minutes. Make sure the lentils are soft. If you need to, add water while cooking.

Step two:
Take out about 1/2 of the lentils with a ladle and mash them. Take the mashed lentils and add them back to the soup/dal. Continue to let simmer for about 5 minutes to let it thicken, uncovered. Give it a good stir. If you like stick soup keep it how it is. If you like it a bit thinner, add water. Keep it on low heat, stirring every so often.

TEMPERING OIL
You make this in another pan. You will use half of it to stir into your soup and the other half to garnish the top of the soup.
You need:

• 2 1/2 tbsps oil
• 1 1/4 tsp ground cumin
• 1/4 cup chopped fresh cilantro
• juice of 1/2 a lemon
• 1 tbsp minced fresh ginger
• 1 tsp finely chopped garlic
• 1 tsp chili sauce
• 1 tsp green curry paste
• 1/2 tsp cayenne pepper
• 2 tsps chili powder

In a frying pan heat up the oil, garlic and ginger. Heat for a minute or two then add the cumin, chili powder, chili sauce, green curry paste, and the cayenne pepper. Cook for about a minute. Remove the pan from heat and add a few drops of water to it.

Take half of the tempering oil and add it to the soup/dal. Stir it in nicely. Also add half of the cilantro and all of the lemon juice. Simmer for another few minutes. VOILA..it's finished. Serve nice and warm. Place a bit of the tempering oil on top of your bowl of dal and garnish with fresh cilantro.
Enjoy this dish. It is super good.

xo