Vegetables and tagged


  • 1/4 cup ghee or clarified butter butter
  • 1 1/2 cups diced onions
  • 2 Tbsps. minced garlic
  • 2 jalapeno peppers, cored, seeded and minced
  • 1 Tbsp cumin seeds, toasted and crushed
  • 1 lb (16 oz) orange lentils
  • 2 Tbsps. finely minced ginger
  • 2 1 1/2 Tbsps. Garam Masala, recipe follows
  • 1 Tbsps salt
  • 1 tsp ground black pepper
  • 1 Tbsp. sugar
  • 1 bay leaf
  • 3/4 cup diced tomatoes
  • 1/2 Tbsp. rice vinegar
  • 6 cups chicken stock


  1. In a large pot, heat the ghee and stir-fry the onions just until wilted, do not brown. Add the garlic, jalapeno, cumin, lentils, ginger, curry powder, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes, until the herbs and spices bloom. You’ll smell it.
  2. Add the tomatoes and deglaze with the vinegar. Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender (20-30 minutes), stirring occasionally. Taste and adjust seasoning with cumin, salt, pepper and sugar.

Serves 4 to 6.

One Comment

  1. Posted November 5, 2010 at 8:53 am | Permalink

    Came out delicious without clarifying the butter. Try reducing the amount of Garam Masala, especially when using freshly ground spices, as it can overpower. Try with less for a subtler flavor.

One Trackback

  • By Garam Masala on September 12, 2010 at 5:35 am

    […] Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed, i.e. in daal. […]