Indian lentil dal is a great option for a vegetarian dinner the whole family will love. Cooks up in under an hour for an easy weeknight dinner. Inspired by the Good & Cheap Cookbook.
Melt butter in large pot over low-medium heat and add onions. Let it cook for about a minute, then add the dry seasonings: cumin, turmeric, and chili powder. Stir well and add the mustard, garlic, and ginger. Let sauté for about a minute so it is fragrant.
Add the lentils and enough water to cover them by about 1 inch (use less if using split lentils or split peas), which was three cups of water for me.
Cover and cook about 25 minutes, or until most of the water is absorbed. Stir and taste, adding salt and pepper. If using, add the coconut milk now and let cook another 5 minutes.
If you want stiff lentils for wraps, merely cook until all of the liquid has been absorbed, stirring often at the end to prevent it from burning on the bottom.