From Chef Preeti Mistry: "Masoor dal is a handy lentil due to its very quick cooking time, and the Rancho Gordo dal is so aromatic. This warming dal is like a big, cozy hug you never want to end. As a person of Indian origin, I can eat dal in any weather—it feels like home. This recipe calls for chard but you could substitute spring and summer vegetables for a lighter dish in warmer months."

• 1 cup uncooked Rancho Gordo Masoor Dal (Split Red Lentils)
• 1⁄4 cup neutral oil (such as sunflower, safflower, canola, or rice bran)
• 1⁄2 of a yellow onion, diced fine
• 1 tablespoon minced ginger
• 1 teaspoon minced garlic
• 1 teaspoon minced serrano chile
• 1 tablespoon Preeti Mistry’s Savory Dal Masala (see below)
• 1 teaspoon turmeric
• 1 tablespoon kosher salt (or to taste)
• 1 bunch rainbow chard, roughly chopped
• 1 cup uncooked basmati rice
• 1 cup cilantro, roughly chopped
  
  SERVES 4 TO 6

1. Place dal in a bowl and rinse with cold water 3 times, to wash and remove excess starch; strain. In a large bowl or container, cover dal with cold water by at least 2 inches. Soak overnight. Strain dal into a medium saucepan, and add enough water to cover by about 2 inches. Bring to a boil over high heat, then reduce heat to medium-low and simmer until dal is soft and easily smashed with the back of a spoon, 20 to 30 minutes. Remove from heat and cool for a few minutes. Using an immersion blender or standard blender, puree the dal; if it’s super thick, add 1⁄4 cup water to loosen. Set aside.
   
2. In a medium saucepan, warm oil over medium-high heat. Add onion and stir until starting to soften, 3 to 5 minutes. Add ginger, garlic, and serrano chiles; stir to combine, then reduce heat to medium. Add masala, turmeric, and salt (to taste). Continue stirring; some bits may stick to the bottom of the pan—that’s ok as long as they’re not burning. Add pureed dal to the pan, and scrape the bottom of the pan to remove any stuck ingredients. Stir in rainbow chard and simmer, covered, until greens are softened, about 10 minutes. Taste and adjust the seasonings.
   
3. Meanwhile, soak rice in cold water for 20 minutes; drain and add to the bowl of a rice cooker with enough water to cover by about an inch. Cook rice according to rice cooker directions (or cook on the stovetop according to rice package directions).
4. To serve, place a cup of rice in a shallow bowl on one side, ladle the dal on the other side, and top with cilantro.

PREETI MISTRY’S SAVORY DAL MASALA

• 3 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 black cardamom pod
• 1 teaspoon fenugreek seeds
• 1 teaspoon whole cloves
• One 1-inch cinnamon stick
• 1⁄2 teaspoon brown mustard seeds
• 1⁄2 cup dried chile de arbol, wiped clean and stems removed
• 1 teaspoon black peppercorns

1. Heat oven to 350°F.
2. Place spices on a sheet pan and toast in oven. Remove from oven when you begin to see slight wisps of smoke coming off the spices, about 5 to 7 minutes. Remove from oven and let cool.
3. Transfer spices to a spice grinder or cleaned-out coffee grinder and grind until smooth. Store in a covered container, away from light, for up to 3 weeks.