Makes six-10 servings
2 tbs. ghee or coconut oil
1 cup chopped onion
1 to 2 jalapeños, minced
1 tbs. minced gingerroot
2 cloves garlic, minced
1 tsp. whole cumin seeds
1 tsp. ground coriander
½ tsp. ground turmeric
3 tomatoes, seeded and diced
2 carrots, diced
1 cup dry red lentils, rinsed and drained
4 cups water
1 tsp. salt
1 lime, cut into wedges
1 cup chopped cilantro
Heat the ghee in the pressure cooker over medium-high heat, then add the onion, jalapeños, gingerroot, and garlic, and sauté. Cook until just beginning to brown, about six to eight minutes. Add the cumin seeds, coriander, and turmeric, and cook until fragrant and toasted, a few minutes. Stir in the tomatoes, carrots, lentils, water, and salt. Cover and bring to high pressure. Turn the heat down and cook for 10 minutes. Allow the pressure cooker to come down to normal pressure naturally, about 10 minutes, and uncover. Whisk the dal to make it smooth, and add more water if it seems too thick. Serve with the lime wedges and freshly chopped cilantro.
