Dal-icious
Dal is a staple of Indian food. I used Shasta yellow lentils and coconut oil rather than the more traditional salmon-colored red lentils and vegetable oil or ghee. There are also many variations for the final flavorings of dal. For this recipe, I chose a combination of whole black mustard seeds, bay leaf, finely grated ginger and ground cayenne pepper fried in coconut oil. Ingredients
2 cups Shasta yellow lentils
2 quarter-sized slices of fresh ginger, peeled
1.5 teaspoons