# Weeknight Dal, Lemon, Burnt Chili

South Indian recipe from Chef Jason McKinney, about 30 minutes, serves about 4.

Not authentic anything. It’s what i cook when i miss my grandmother-in-law’s kitchen. Burn the chili.

- Total time: about 30 minutes
- Hands-on: about 20 minutes
- Serves: about 4
- Level: Easy
- Cuisine: South Indian

## Ingredients

- 1 cup toor dal (split pigeon peas)
- 1 yellow onion, diced
- 4 cloves garlic
- a thumb ginger
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 2–4 dried red chilies
- 3 tbsp ghee or neutral oil
- 1 lemon
- a handful cilantro

## Method

1. Rinse the dal. Simmer with turmeric and 4 cups water until the lentils collapse. ~25 min.
2. Meanwhile: heat ghee in a small pan. Toast cumin + mustard seeds until they pop.
3. Add garlic, ginger, onion. Soften, don’t brown.
4. Drop the dried chilies into the ghee. Let them go dark. Almost black.
   Chef's note: Burnt chili is the whole trick. The char is the flavor.
5. Pour the tempered ghee over the cooked dal. Stir.
6. Finish: juice of a lemon. Salt. Cilantro. Eat with rice or flatbread.

## Tools

- Saucepot or Dutch oven, for simmering lentils
- Small skillet (tadka pan), for sizzling spices
- Whisk or wooden spoon, for stirring

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/weeknight-dal-lemon-burnt-chili
By Chef Jason McKinney. Free to cook; please link the page when you share it.