Name: Seasoned Dhal (_Masala Dhal_)
Cook time: 10 minutes
Total time: 50 minutes
Yield: Makes 6 servings (as part of a large meal)
Ingredients: 1 cup masoor dal (small orange, a.k.a. "red," lentils); 3 cups water; 1/4 teaspoon ground turmeric; 2 tablespoons vegetable oil; 1/2 teaspoon brown mustard seeds; 1/2 teaspoon cumin seeds; 1/8 teaspoon hot red pepper flakes; 1/2 cup well-stirred canned unsweetened coconut milk; 1/4 cup chopped cilantro; 2 teaspoons fresh lemon juice; 1 teaspoon salt

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Seasoned Dhal (<em>Masala Dhal</em>)John Kernick

Often the dhal served at a Sadhya is very plain, but I happen to like interesting dhals, like this recipe. Here I use small orange lentils (called "red" in stores) because they cook down into a creamy texture. I enrich it with coconut milk, and finish it with cilantro, lemon, and whole toasted seeds. This recipe is part of our menu for Sadhya, a South Indian feast.

Cooks' Notes:

•Indian ingredients can be mail-ordered from Kalustyans.com.
•Lentils, without spice oil, coconut milk, cilantro, and lemon juice, can be made 1 day ahead. Reheat and add remaining ingredients before serving.

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