This is a somewhat dry dal that I like to prepare at the same time as a large (at least double) batch of Palak Whatever, as they have several spices in common - and may even share a can of diced tomatoes. This is quite possibly the primary reason why the latter has a very vague cooking time ("simmer as long as you feel like") as I will invariably become preoccupied by this dal happening on another burner and let the gravy do its thing.
This freezes well in individual servings. Along with 3 or 6 oat fiber wraps (which also freeze well), you have a light meal ready at a moment's notice. Try justifying takeout when you can have this instead. The seasoning amounts below are, to my taste but not Nate's, a bit mild, so I will often add some hot pepper paste and masala powder to my own.
The picture below shows a half serving, quite sufficient if using as a side dish to a more typical gravy-and-protein curry or multiple small plates.
Servings: 4 (144 calories)
Lentils
3/4 c (150 g) masoor dal (split pink lentils), soaked and drained
2 c water
2 bay leaves
1 dried pepper (I used an ancho pepper)
Onion-tomato base
1/2 t ghee, butter, or oil (mustard oil is nice for this)
1 medium (120g) onion, minced
1/2 t salt
3 cloves garlic, pressed
1/2 t ginger paste
1/8 t asafoetida (hing)
7.5 oz diced tomatoes (half a can, a whole can is fine too) or 1/2 c All-purpose curry base
1 t dried fenugreek leaves
1 T lemon juice
Whole spices
1 t cumin seeds
1/2 t black mustard seeds
1/2 t nigella seeds
Ground spices
1/2 t turmeric
1/2 t masala blend (e.g., Punjabi garam masala at the end of the Palak Whatever recipe)
1/2 t Kashmiri chili powder or blend of paprika and cayenne
1/4 t ground fenugreek
Soak the lentils for at least 30 minutes, changing the water twice. This is a good time to round up all the spices and prep for a few more sauces while you're at it.
In a small saucepan, bring the soaked and drained lentils to a boil in 2 cups water with bay leaves, dried pepper. Simmer until soft, about 30-45 minutes. Drain the lentils, but reserve some of the cooking liquids to add back as needed in later steps. If you like things spicy, also reserve some of the softened chile pepper: chop it finely or use an immersion blender to add it to the onion-tomato base. In a large saucepan on medium-high heat, saute the whole spices in ghee/oil until the cumin and mustard seeds begin to pop. Add the onion and salt and sweat until partially translucent. Add the garlic, ginger, and dry spices and saute 1-2 minutes. Mix in the tomato (or AP base) and bring to a boil. Simmer, uncovered, for at least 10 minutes and add the cooked lentils. If desired, continue to simmer, adding some of the reserved lentil cooking water, to produce a creamier dal.
Prior to serving, add the fenugreek leaves and lemon juice. Adjust salt, chile powder, and masala blend amounts to taste.