Weeknight Dal, Lemon, Burnt Chili

Method

I left a note on one step.

1. 1

   Rinse the dal. Simmer with turmeric and 4 cups water until the lentils collapse. ~25 min.

2. 2

   Meanwhile: heat ghee in a small pan. Toast cumin + mustard seeds until they pop.

3. 3

   Add garlic, ginger, onion. Soften, don't brown.

4. 4

   Drop the dried chilies into the ghee. Let them go dark. Almost black.Burnt chili is the whole trick. The char is the flavor.

5. 5

   Pour the tempered ghee over the cooked dal. Stir.

6. 6

   Finish: juice of a lemon. Salt. Cilantro. Eat with rice or flatbread.