Dhal or Dal Makhani Recipe

INGREDIENTS
1 cup French Lentils (rinsed and remove debris)
~2 cups Chicken broth or water (pending on pot, need enough to come ~2 inches above your lentils)
1 tbsp Ghee
2 Shallots, peeled & diced
2 Anaheim Chilies (roasted, peeled, seeded, choppeded or substitute jalapenos)
4 Sun-dried Tomatoes (drained)
1 Clove Garlic, peeled & diced
1 1/2 tsp Garam Masala
1 1/2 tsp Cumin, ground
1 tsp Asafoetida ( can substitute 1 leek, rinsed well, diced)
1 tsp Black Pepper , ground or fresh cracked
1 tsp Black Mustard Seed
1 1/2 tsp Aleppo Pepper flakes (substitute Korean Red Pepper flakes or cut amt. in 1/2 when using  red pepper flakes as they typically include the seeds and the others do not)
3 tbsp Cilantro, fresh, chopped (can reserve a bit for garnish)
Optional 1 Smoked, Dry, Sweet Chile Pepper, whole (substitute pinch of smoked paprika)
Optional Greek Yogurt (garnish for each serving)

INSTRUCTIONS:

1. Preparing the lentils is easy. On high heat place lentils into a pot and cover with cooking liquid (broth or water). Be certain that your liquid comes at least 2 inches above lentils. Add the smoked, dry chile.
2. Bring to a boil. Then immediately reduce the heat to low and allow the lentils to become as soft as you desire ~ 1hour. Note: Length of cooking time will vary based on just how dry your lentils are and the texture you prefer. I like mine still intact and brothy - so, I add additional liquid as they cook. DO NOT SALT lentils until after they have cooked!
3. When lentils are soft enough for your liking, prepare the spice mixture. Remove the whole, now rehydrated chile.
4. Melt the ghee in a pan.
5. Add Shallots, garlic (and leeks if using them) and brown.
6. Add the roasted peppers, sun dried tomatoes, rehydrated chile & saute.
7. When veggies are soft and browned, add all the spices creating somewhat of a paste.
8. Turn off heat.
9. Remove about 1/2 cup of the lentils and cooking liquid and add to a blender.
10. Add the spice, onion mix to the blender and then puree
11. Add the pureed mixture back into the pot of lentils stirring.

Optional- add Greek yogurt to each bowl and top with cilantro.
Enjoy over rice or with warmed flat bread.