Urad Dal with Preserved Lemon and Cumin

Ingredients

• 1½ cups White urad dal (split, skinned), rinsed until water runs clear, then soaked 30 minutes if time allows
• 5 cups Water
• 1 quarter (about 1 oz) Preserved lemon, pulp scraped out and discarded, rind rinsed and finely sliced
• 3 tbsp Ghee or coconut oil
• 2 tsp Cumin seeds
• 1 medium Yellow onion, finely diced
• 4 cloves Garlic, minced
• 1-inch piece Fresh ginger, peeled and grated or finely minced
• ½ tsp Ground turmeric
• 1 tsp Ground cumin
• 2 whole Dried red chili
• 1 tsp, or to taste Salt
• a small handful Fresh cilantro, roughly chopped
• 1 tbsp Fresh lemon juice

Instructions

1. Rinse 1½ cups (300 g) white urad dal in cold water, swishing with your hand until the water turns from cloudy to almost clear. This usually takes 4 or 5 changes of water. If you have 30 minutes to spare, leave the dal to soak in cold water while you prep everything else. If not, no problem, cook time will just be a touch longer.
2. Dice 1 medium yellow onion finely. Take your time here. The onion is going to cook down into the base of the dal, so even, small pieces matter more than speed.
3. Mince 4 cloves garlic and grate or finely mince 1-inch (2.5 cm) piece fresh ginger. Keep them together in a small bowl; they'll go into the pot at the same time.
4. Prepare 1 quarter preserved lemon: scrape out and discard the pulp, rinse the rind under cold water for about 30 seconds, then slice it into thin strips. Set aside.
5. Heat 1½ tbsp ghee or coconut oil in a large heavy-bottomed pot over medium heat. When it shimmers (ghee) or melts fully and looks liquid (coconut oil), add 1 tsp cumin seeds (hold the other teaspoon back for the tarka later). They should start sizzling within 10 seconds. If they don't, nudge the heat up slightly. Let them sizzle for about 30 seconds until they darken one shade and smell toasty.
6. Add the diced onion and cook over medium heat, stirring every minute or so, for about 10 minutes. You want the onion properly softened and going golden at the edges, not just translucent.
7. Add the minced garlic and grated ginger and stir constantly for 90 seconds. The mixture will smell very sharp and pungent at first. Keep stirring; it will mellow.
8. Stir in ½ tsp ground turmeric and 1 tsp ground cumin. Cook for 30 seconds, stirring the whole time, so the spices toast in the residual oil rather than just sitting raw on top of everything.
9. Drain the soaked 1½ cups (300 g) urad dal and tip it into the pot. Pour in 5 cups (1.2 litres) water and stir to combine. Bring to a boil over high heat. Once boiling, drop to a low simmer, partly cover the pot, and cook for 35 to 45 minutes. The dal is done when the lentils are completely tender and the mixture has thickened to a loose, porridge-like consistency. If the water is absorbing too fast and the dal isn't tender yet, just add another splash of water and keep going.
10. While the dal simmers, roughly chop a small handful of fresh cilantro. Set aside. Also have 1 tbsp (15 ml) fresh lemon juice ready if you're using it.
11. Stir the sliced preserved lemon rind into the cooked dal. Taste and add salt (up to 1 tsp / 6 g) as needed, remembering the preserved lemon is already quite salty. If you're using fresh lemon juice, add it now and taste again. The dal should have a clean, bright edge to it.
12. Make the tarka. Set a small frying pan over medium-high heat and add the remaining 1½ tbsp ghee or coconut oil. When it's hot and shimmering, add the remaining 1 tsp cumin seeds and 2 whole dried red chilies. Stand right there. The cumin will darken and the chilies will puff up in about 30 to 45 seconds. As soon as the cumin is dark and fragrant (smells almost smoky, not burnt), pour the entire contents of the pan directly over the dal. It will crackle and hiss. That's what you want.
13. Scatter the chopped cilantro over the top. Serve straight from the pot with flatbread, steamed rice, or just on its own in deep bowls.