Lentil Dal

Ingredients

• 1½ cups red lentils (masoor dal), rinsed thoroughly
• 4 cups water
• 1 can (14 oz) diced tomatoes
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 2-inch piece fresh ginger, grated
• 2 tbsp ghee or vegetable oil, divided
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp ground turmeric
• 1 tsp ground coriander
• ½ tsp cayenne pepper
• 1 tsp garam masala
• 1 tsp salt, or to taste
• 3 dried red chilies
• 8-10 fresh curry leaves (optional)
• Fresh cilantro, chopped, for garnish
• 1 tbsp lemon juice

Instructions

1. Heat 1 tablespoon of ghee in a large pot over medium heat. Add the diced onion and sauté for 5-6 minutes until softened and lightly golden.
2. Add the garlic, ginger, turmeric, coriander, and cayenne pepper to the pot. Cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.
3. Add the rinsed red lentils, diced tomatoes with their juices, and water to the pot. Stir to combine and bring to a boil.
4. Reduce heat to medium-low, partially cover, and simmer for 25-30 minutes, stirring occasionally, until the lentils are completely soft and broken down into a creamy consistency. Add more water if needed to reach desired thickness.
5. Season with salt and garam masala, stirring to incorporate. Keep warm over low heat.
6. Prepare the tadka (tempered spices): In a small pan, heat the remaining 1 tablespoon of ghee over medium-high heat. Add the cumin seeds and mustard seeds, allowing them to crackle and pop for 30 seconds.
7. Add the dried red chilies and curry leaves to the tadka, frying for another 15-20 seconds until fragrant. Be careful as the curry leaves may splatter.
8. Pour the sizzling tadka directly over the dal and stir in the lemon juice. Serve hot, garnished with fresh cilantro, alongside basmati rice or warm naan bread.