Bengali Red Lentils (Masoor Dal)

Never would I have guessed that lentils could be so utterly interesting.

LENTILS

1 ¹/2 c. red lentils
6 petite or 2 medium-sized hot green chiles
¹/2 tsp. turmeric powder
4 ¹/2 c. water
1 ¹/2 tsp good salt
4 Tbsp. ghee or vegetable oil
1 medium onion, minced
1 Tbsp. grated fresh ginger
2 medium tomatoes, diced

SPICE PERFUMED BUTTER

2 Tbsp. ghee or vegetable oil
1 Tbsp. panch phoran*
2 bay leaves
4 dried red chiles
2 cloves garlic, minced or crushed

* Panch Phoran is a spice blend that is available at Indian groceries. This is the secret ingredient for these phenomenal lentils.

Rinse lentils and drain. In a large saucepan, combine lentils, water, turmeric, and salt. Bring to the simmer, cover, reduce heat to low and continue simmering while you do the remaining steps. Put ghee and onions in a medium skillet over medium high heat. Fry onions until just beginning to turn brown, reducing heat if necessary so as not to scorch the onions. Add grated ginger and chopped tomatoes and bring to a simmer. Simmer until tomatoes have thickened slightly. Pour tomato mixture into the pot of lentils and stir together. Simmer lentils, partly covered, 5 minutes more and taste them. Correct salt if necessary, and determine the doneness, cooking longer if required. Just before serving make the spice perfumed butter. In a small skillet over medium heat, add ghee, panch phoran, bay leaves and chiles. When chiles are visibly frying, add garlic. Fry briefly until garlic is no longer raw then remove from heat. Pour half the perfumed butter into the lentils and stir together. Pour lentils into serving dish and drizzle with remaining perfumed butter. Serve.