Food Network: Dal

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Dal
Recipe courtesy Wolfgang Puck, 2002

Ingredients
1/4 cup ghee or clarified butter
1 1/2 cups diced onions
2 tablespoons minced garlic
2 jalapeno peppers, cored, seeded and minced
1 tablespoon cumin seeds, toasted and crushed
2 cups orange lentils
2 tablespoons finely minced ginger
2 tablespoons Garam Masala, recipe follows
1 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon sugar

1 bay leaf
3/4 cup diced tomatoes
1/2 tablespoon rice vinegar
8 cups chicken stock

Directions
In a large pot, heat the ghee and stir-fry the onions
just until wilted, do not brown. Add the garlic, jalapeno, cumin, lentils, ginger,
curry powder, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes, until
the herbs and spices bloom (aromatic). Add the tomatoes and deglaze with the
vinegar. Add the chicken stock, bring to a boil and then lower to a simmer and
cook until lentils are tender, stirring occasionally. Taste and adjust seasoning
with cumin, salt, pepper and sugar.

Ingredients
Garam Masala:
1 tablespoon black peppercorns
1/2 tablespoon whole cloves
1 tablespoon plus 1/2 teaspoon cardamom seeds
3 tablespoons cumin seeds
3 tablespoons coriander seeds
4 (3-inch) cinnamon sticks
1/4 cup dried red chiles
1/2 tablespoon freshly grated nutmeg

Directions
In a large saute pan, combine the black peppercorns,
cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried

red chiles. Over medium heat, cook just until slightly toasted, stirring
constantly. Turn off heat and stir in the grated nutmeg.

Transfer to a food processor and grind to a fine powder. Pass through a fine
strainer. Allow to cool to room temperature. Store in an airtight jar. Use as
needed.