Yellow Lentil Dal with Fragrant Basmati Rice

1. 1

   In a large saucepan, combine the yellow lentils with 3 cups of the chicken stock, the ginger and turmeric and bring to a boil.

2. 2

   Cover partially and cook over moderate heat, stirring occasionally, until the lentils are just tender, about 20 minutes.

3. 3

   Transfer 1 cup of the lentils to a food processor or blender and puree until smooth.

4. 4

   Return the puree to the saucepan, add the remaining 1 cup of stock and the zucchini and bring to a simmer.

5. 5

   Season with salt, cover and cook over moderately low heat, stirring, until the zucchini is tender, about 15 minutes.

6. 6

   Meanwhile, in a medium skillet, heat the oil until shimmering.

7. 7

   Add the mustard seeds and cook over moderate heat, shaking the pan, until they begin to pop, about 30 seconds.

8. 8

   Add the onion and cook, stirring occasionally, until softened, about 7 minutes.

9. 9

   Add the garlic and serranos and cook for 1 minute.

10. 10

    Add the cumin and curry leaves and cook until fragrant, about 1 minute.

11. 11

    Add the tomato and cook, stirring, until softened, about 7 minutes.

12. 12

    Stir the tomato mixture into the dal and simmer for 5 minutes.

13. 13

    Stir in the lemon juice, season with salt and serve with Fragrant Basmati Rice.

* Per serving · 4 servings · Values may vary.