Buttery Black Lentil Dal

Name: Buttery Black Lentil Dal
Yield: MAKES ABOUT 5 CUPS
Ingredients: 1 cup black (beluga) lentils (see Note); 1 bay leaf; 4 tablespoons unsalted butter; 1 1/4 teaspoons cumin seeds, lightly crushed or chopped; 1 small onion, finely diced (about 3/4 cup); 4 large cloves garlic, chopped; 1/2 jalapeño or serrano chile (more to taste), seeded and finely chopped; Kosher salt; 1 medium tomato, seeded and chopped (see Note); 1 teaspoon freshly squeezed lemon juice, more as needed

December 22, 2011

There are as many varieties of dal (the nourishing lentil soup) as there are towns and villages in India. Our recipe is inspired by the one served at Kasa Indian Eatery, just down the street from the Market. It gets a dose of butter, which makes the soup incredibly rich in flavor, and pureeing half gives it extra creaminess. This recipe can easily be doubled.

Recipe notes

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