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1
Rinse the lentils and pick out any stones or foreign objects.
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2
Put in a bowl, add water to cover by 1 inch, and soak overnight, changing the water a couple of times in the process.
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3
Drain the lentils and put in a medium saucepan with the bay leaf and 5 cups water.
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4
Bring to a boil over medium-high heat and then lower the heat to a simmer.
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5
Cook, skimming the scum periodically, until the lentils are very tender and starting to disintegrate, 30 to 40 minutes.
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6
Remove from the heat.
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7
Melt the butter in a medium skillet over mediumhigh heat.
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8
Add the cumin seeds; when fragrant (about 1 minute), add the onion, garlic, chile, and 1 teaspoon salt.
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9
Cook, stirring frequently, until the onions are soft and translucent, 3 to 4 minutes.
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10
Add the tomato and another 1 teaspoon salt and continue to cook, stirring, for 1 minute longer.
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11
Add the tomato-onion mixture to the lentils and return to a simmer.
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12
Cover the pot partially, lower the heat, and simmer gently for 1 hour to blend the flavors.
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13
Remove and discard the bay leaf.
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14
Carefully puree half of the dal in a blender (working in batches, if necessary) and add it back to the pot.
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15
If the dal is runnier than you like, continue to simmer uncovered until it reaches the desired consistency.
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16
Stir in the lemon juice, then taste and season with more lemon juice or salt if necessary.
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17
Indian black lentils are more traditional, but the beluga variety we use are a little easier to find.
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18
You can, of course, use Indian black lentils instead, adjusting the cooking times as necessary.
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19
If tomatoes are not in season, you can certainly use canned.
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20
For the best flavor, get the whole canned ones, and seed and chop them yourself.
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21
Youll need about 1 cup chopped tomatoes.
