Yellow Lentil Dal - cooking recipe

Ingredients

1 cup split yellow lentils (toor dal)
3 cups chicken stock
2 tablespoons minced ginger
1/2 teaspoon turmeric
salt
1 teaspoon vegetable oil
1 1/2 teaspoons black mustard seeds
1 small onion, thinly sliced
2 garlic cloves, chopped
1 small serrano chili, seeded and chopped
2 teaspoons ground cumin
2 bay leaves
1 tomatoes, chopped
1 tablespoon lemon juice
cooked basmati rice

Preparation

In a saucepan add lentils and chicken stock, ginger and turmeric.
Bring to boil cover partially and cook for 20 minutes on medium heat until lentils are tender.
Puree 1 c of lentils in a blender, add back to pan and cook 15 minutes more.
In a skillet heat oil.
Add mustard seed and shake pan until they start to pop, 20 seconds.
Add the onion and cook until softened, 5- minutes.
Add serrano chile, and garlic, cook 1 minute.
Add cumin and bay leaves, and tomato, cook minutes more.
Stir this mixture into the lentils, add lemon juice and salt to taste, simmer for 5 minutes.
Serve over basmati rice.