Ingredients

• 1 cup Red Lentils
• 1 cup Old Fashioned Rolled Oats
• 8 cups Water or Broth (such as vegetable or chicken)
• ½ tsp ground turmeric
• 1-inch piece fresh Ginger, grated
• Pinch of Salt (plus more to taste)
• ¼ tsp Ground Black Pepper

• 4 Tbsp Ghee, Olive Oil or refined Coconut Oil
• 1 Tbsp Brown Mustard Seeds
• 1 tsp Cumin Seed

• 1 Serrano Pepper, halved lengthwise
• ¼ tsp ground turmeric
• ¼ tsp Paprika or other ground red pepper

• Lime Wedges
• Cilantro

Instructions

1. Rinse lentils. In a medium pot, bring liquid, oats and lentils to a boil. Add turmeric, ginger, black pepper and a pinch of salt.
2. Reduce heat to low and gently simmer to 25–40 minutes until the lentils are tender and creamy, stirring occasionally. Season to taste with salt.

1. In a small sauté pan or pot, heat ghee or oil over medium heat until shimmering. Add seeds and infuse in the oil until they begin popping and are fragrant. If using the serrano chili, add at this point and cook for about 30 seconds.
2. Remove from heat, add turmeric and swirl to incorporate. Set aside until ready to use.

1. Once dal is finished cooking, add half of the tadka mixture and stir thoroughly. Reserve remaining tadka for garnish.
2. Serve dal in bowls and garnish with cilantro, a drizzle of tadka and a squeeze of lime.