Latino Dal!

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 3 tablespoons ghee or 3 tablespoons butter
• 8 garlic cloves, crushed
• 2 -4 onions, chopped
• 1 teaspoon turmeric
• 4 teaspoons gingerroot, chopped
• 1 1/2 teaspoons red chili powder (cayenne)
• 1 1/2 teaspoons garam masala (optional)
• 4 teaspoons cumin seeds
• 2 poblano peppers, chopped
• 1 serrano pepper, chopped
• 2 (28 ounce) cans diced tomatoes, strained
• 4 cups red lentils
• 8 teaspoons lemon juice
• 8 cups chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup chopped fresh coriander

Recipe

• 1 1. soak lentils for half hour. drain lentils and rinse with water until the water is no longer cloudy.
• 2 2. combine lentils, 4-6 cups of chicken/veggie stock, salt and turmeric in a pot. once it starts to boil close the lid and turn the flame to medium and simmer until the dal gets a little mushy. adjust the stock according to your desired consistency. (i think i used about 5 cups).
• 3 3. heat ghee or butter in a skillet; add cumin seed. when the cumin seeds begin to sputter add poblano, serrano, ginger, garlic and fry until soft and light brown.
• 4 4. add onions to it. when they’re translucent add tomatoes to it.
• 5 5. when the oil begins to separate, add pinch of salt, garam masala, and red chili powder. quickly stir with a spoon and pour it over the dal and close the lid. make sure that the cayenne powder does not get burnt.
• 6 6. add chopped cilantro and lemon juice to the soup (make sure soup isn’t boiling when you do this. i usually turn off the heat for 5 mins before adding the lemon juice). taste and adjust seasonings.
• 7 7. taste soup and adjust seasonings. blend the dahl to create a creamier soup consistency.