Red Lentil Dal with Mustard Seeds
Ingredients
- 4 cups red lentils (1 1/2 pounds), picked over
- 2 bay leaves
- 1 teaspoon ground turmeric
- 1/4 cup ghee (see Note)
- 1 1/2 tablespoons brown mustard seeds
- 2 teaspoons cumin seeds
- 1 large onion, minced
- 1/4 cup minced peeled fresh ginger
- One 28-ounce can whole peeled tomatoes, drained and chopped
- 1 serrano chile, minced
- 2 teaspoons ground coriander
- Kosher salt
- Pepper
- Yogurt and chopped cilantro, cucumber and tomato, for serving
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