Red Lentil Dal with Mustard Seeds

Ingredients

• 4 cups red lentils (1 1/2 pounds), picked over
• 2 bay leaves
• 1 teaspoon ground turmeric
• 1/4 cup ghee (see Note)
• 1 1/2 tablespoons brown mustard seeds
• 2 teaspoons cumin seeds
• 1 large onion, minced
• 1/4 cup minced peeled fresh ginger
• One 28-ounce can whole peeled tomatoes, drained and chopped
• 1 serrano chile, minced
• 2 teaspoons ground coriander
• Kosher salt
• Pepper
• Yogurt and chopped cilantro, cucumber and tomato, for serving

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