Lentil Purée
The many dals of India (this one, typical of the south, is from Samia Ahad, who teaches Indian cooking in New York) differ not only in the lentil used but in the tarka—literally, "seasoning with...
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Cooking tools:
- Food mill
- Food processor
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Serving bowl
Ingredients
- 1⁄2 lb. imported red lentils (split), picked over and rinsed
- 1 small yellow onion, peeled and thinly sliced
- 1 clove garlic, peeled and minced
- 1 (1/2'') piece ginger, peeled and minced
- 2 Tbsp. fresh lemon juice
- Salt
- 2 Tbsp. canola oil
- 1 tsp. black mustard seeds
- 3 dried red chiles
- 6-8 fresh or dried curry leaves
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