Ghee, a browned clarified butter common in Indian cuisine, has a deep brown color and a rich, nutty flavor. If you prefer spicier dal, don't seed the jalapeño.
It was an interesting approach to throw in ghee at the end, and i've never made ghee, so that was a nice learning experience, but this recipe just left a lot to be desired. I've made more flavorful dal/lentils with many other recipes on cl.
Read MoreExcellent. Used 2 tsp. ground cumin instead of seeds. Otherwise followed recipe exactly, and served to guests with rice and roasted cauliflower.
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