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servings:

I’d like to clear up any confusion. Dal is not a soup. In fact, there is a dish called dal soup, and it’s different from the dal we’re talking about here. Think of dal as similar in use to gravy—in other words, not a side dish or its own course. It is eaten on rice or with flatbreads, or with dry curries, and vegetables; it is meant as part of a meal. It is the sentimental heart of the meal, even. There is a deep-soul comfort to be found in a bowl of cooked basmati rice, dal, minced sweet onion, salt, and an indecent amount of ghee.

• 1 cup (225 g) moong dal (split yellow lentils)
• 3 cups (710 ml) water
• 1/2 teaspoon ground turmeric
• Medium-grain kosher salt
• 2 tablespoons ghee or unsalted butter
• 1 teaspoon cumin seeds
• 1 small onion, minced
• 1 or 2 fresh or dried whole red chiles
• Leaves picked from a small bunch of cilantro
• Fresh lime wedges

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