Ultimate 5 Lentil Dal

I’ve said this before when making soup back in the Neolithic, but lentils do NOT get enough love. When prepared right, these earthy, creamy, protein-packed legumes are truly delicious, which is why lentils, or Dal, are consumed and beloved by all cultures across India.

There are uncountable ways to cook them, and all sorts of things to add to make a unique dish. But to honor that tasty tradition, of one of the only ingredients to unite all of Indian cuisine, I wanted to make something I could call the “ultimate” Dal, while mostly keeping it pure and simple, with no superfluous ingredients. Just onions, garlic, spices, and lentils. Five kinds of them in fact.

I know, it’s final form is not the most appetizing looking thing ever to be cooked on Anthrochef, but the flavor? I promise you it will blow your mind.

Note: This recipe is more of a guide than a specific set of instructions. Feel free to substitute any amount or combination of lentils, and the same goes for whatever spices you want to use!

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Ghee and Chonk (tempered clarified butter)

Clarified butter, known in Hindi as “ghee”, will be our foundation, the base from which all the coming Indian delights will spring. Especially when we temper spices in the ghee when its hot and make “chonk”, it’s almost like magic is being performed. Flavor magic.

What does it mean to clarify butter? We’re going to separate and remove the milk solids from regular butter, leaving behind pure golden butter fat that preserves longer, and can handle sauteing at high temperatures.

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