Orange when raw, this variety of Indian lentils turn a beautiful, rich yellow when cooked.

Makes about 2 cups

1 c. massur dhal yellow lentils
1/4 tsp. ground turneric
1 lg. shallot, chopped
3/4 tsp. Kosher salt
2 Tbls. olive oil
2 garlic cloves, thinly sliced
2 sm. red chili peppers, fresh or dried
3 fresh curry leaves, optional
Crispbread [1]

Place lentils, turmeric, shallot, and 2 1/4 c. water in a saucepan. Cover and bring to a boil. Reduce heat to low and simmer, partially covered, until all liquid is absorbed, about 20 minutes.

Pass lentil mixture through a food mill fitted with a medium disk (or use a food processor, but only pulse do not over process or the mixture will look like baby food) into a medium bowl. Add salt, stir to combine well, transfer to a serving dish, and keep warm. (This can be made a day ahead and reheated just before serving).

Heat oil in a small skillet over low heat. Add garlic and whole chili peppers (or red pepper flakes) and cook for one minute. Add curry leaves and cook, stirring, until garlic turns golden but does not burn, about 1 to 2 minutes. Spoon garlic, chilies, and curry leaves onto lentils with a slotted spoon. Allow some of the oil to drip onto the mixture as well.

Serve warm with Crispbread [2].