1 pint yellow lentils (dal)
1 quart water
2 yukon gold potatoes, peeled, large dice
1 1-in piece fresh ginger, cut in 3 slices
salt, to taste
6 ounces butter
1 onion, small dice
1 tablespoon cumin seed
2 tablespoons black mustard seeds
2 tablespoons fresh lemon juice
Servings: 8
1. Bring the lentils, water, potatoes, ginger and salt to a boil. Cover and simmer until the lentils are tender and the water is absorbed, approximately 1 hour.
2. In a large sauté pan, melt the butter and add the onion, cumin and mustard seeds. Cook until the butter is slightly brown. Transfer to a large mixing bowl. Add the lentil mixture and mash with a wooden spoon. Season with salt and pepper and add the lemon juice. Hold warm for service.
Yield: 1 quart
1 quart water
2 yukon gold potatoes, peeled, large dice
1 1-in piece fresh ginger, cut in 3 slices
salt, to taste
6 ounces butter
1 onion, small dice
1 tablespoon cumin seed
2 tablespoons black mustard seeds
2 tablespoons fresh lemon juice
Servings: 8
1. Bring the lentils, water, potatoes, ginger and salt to a boil. Cover and simmer until the lentils are tender and the water is absorbed, approximately 1 hour.
2. In a large sauté pan, melt the butter and add the onion, cumin and mustard seeds. Cook until the butter is slightly brown. Transfer to a large mixing bowl. Add the lentil mixture and mash with a wooden spoon. Season with salt and pepper and add the lemon juice. Hold warm for service.
Yield: 1 quart
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