Masoor Daal

Ingredients

• Red lentils (masoor dal) (1 cup)
• Water (4 cups)
• Ghee or vegetable oil (2 tablespoons)
• Onion (1 medium, finely chopped)
• Garlic (3 cloves, minced)
• Ginger (1-inch piece, grated)
• Tomato (1 medium, chopped)
• Turmeric powder (1/2 teaspoon)
• Cumin powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Red chili powder (1/2 teaspoon (adjust to taste))
• Salt (to taste)
• Garam masala (1/2 teaspoon)
• Fresh cilantro (1/4 cup, chopped (for garnish))
• Lemon juice (1 tablespoon)

Instructions

1. Rinse the red lentils thoroughly under cold water until the water runs clear. This step helps to remove any impurities.
2. In a large pot, combine the rinsed lentils and 4 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and let it simmer for 15-20 minutes, or until the lentils are tender and have absorbed most of the water.
3. While the lentils are cooking, heat ghee or vegetable oil in a separate pan over medium heat. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
4. Add the minced garlic and grated ginger to the pan, cooking for another minute until fragrant, ensuring not to burn the garlic.
5. Stir in the chopped tomato and cook until it becomes soft and mushy, about 3-4 minutes, allowing the flavors to meld.
6. Sprinkle in the turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Stir well to combine and cook for another 2-3 minutes to toast the spices, enhancing their aroma.
7. Carefully transfer the cooked lentils into the pan with the spice mixture. Stir everything together and let it simmer for an additional 5-10 minutes, allowing the flavors to meld beautifully.
8. Finish with garam masala, and adjust salt to taste according to your preference.
9. Garnish with freshly chopped cilantro and drizzle with lemon juice before serving for a burst of freshness.