Daal (Indian Red Lentils)

I got this recipe from a friend and former co-worker. It's a tasty, inexpensive, protein-rich meal that you eat like a dip. There are a lot of ways to jazz this up, like adding a can of diced tomatoes about 10 minutes before the end of cook time.

Ingredients

• Red lentils (other types of lentil are OK, but these are the best)
• Enough turmeric to turn the lentils bright yellow
• Salt
• Curry, cumin, and other spices, to taste
• Optional: Chauk (see below)

For Chauk

• Cumin seeds
• Mustard seeds
• Fenugreek seeds
• Ground ginger
• Garlic
• Onions

Directions

1. Boil lentils with salt and spices for about an hour or until mushy.
2. When daal is nearly ready, add diced tomatoes or chauk, if desired.
3. Serve with naan and/or cucumber slices to dip into your daal.

Making Chauk:

1. Fry cumin, mustard, fenugreek seeds for a few seconds in hot oil on medium-low heat.
2. Add ginger, garlic, and onion. Fry for an additional 10 minutes.
3. After onion turns golden-brown, add any desired ground spices like turmeric, coriander, or chili powder. Pour over daal.