Ian's Madras Dal^★

Ingredients

• 1.75tsp coriander
• 1.25tsp cumin
• 1.5tsp paprika
• 1.5tsp turmeric
• 1tsp garam masala
• 1tsp cayenne (-1/2 for less spicy)
• 1/4tsp black pepper
• 1tsp kasoor methi (dried fenugreek leaves can omit if you cant find)
• 1.5tsp kosher salt
• 3/4tsp cinnamon
• 4-6tbsp oil
• 1 jumbo yellow Onion
• 2 serrano peppers
• 4-5 cloves garlic (don't be afraid)
• 2-3tbsp minced fresh ginger (Measure with you heart and don't be afraid)
• 1cup dried red lentils
• 3-4tbsp tomato paste or 9tbsp tomato sauce (plus more as needed add with water)
• 10oz unsweetened coconut milk
• 1/2-1 lemon squeezed (maybe more check for flavor. This is the most important ingredient)
• naan
• rice

Instructions

soak lentils for like 15 mintes, then rinse off; Mix Spices; Dilute tomato paste with water; mix onion, serranos, ginger and garlic in food processor, or i found if you have an immersion blended its best to roughly chop the onions then saute them before blending them.

Heat pan/pot (ideally non-stick) to medium, add 3-4Tbsp oil, and add onion-serrano-ginger-garlic mix, let cook for ~10 minutes (You want it to almost caramelize).

Take off the heat and add the spice mix and stir constantly for 30 seconds.

Turn heat to medium high and add diluted tomato mix and cook for a few minutes. And add lentils and 2 cups of water, add more if needed. Then let simmer for 35 minutes with a lid for the first 25, stiring every once in a while.

turn heat to medium/medium low and add coconut milk and lemon and let simmer for 10+ minutes.