Masoor Dal

Ingredients

• Ghee or oil (2 tablespoons)
• Lemon juice (1 tablespoon)
• Fresh cilantro (1/4 cup, chopped for garnish)
• Salt (to taste)
• Garam masala (1 teaspoon)
• Red chili powder (1 teaspoon (adjust for spice preference))
• Coriander powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Fresh ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Tomato (1 large, chopped)
• Onion (1 medium, chopped)
• Water (4 cups (adjust as needed for consistency))
• Red lentils (masoor dal) (1 cup)

Instructions

1. Rinse the red lentils under cold water until the water runs clear. This step helps remove excess starch and ensures a smooth texture.
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 a simmer. Cook for 15-20 minutes until the lentils are tender and have absorbed most of the water.
3. While the lentils are cooking, heat ghee or oil in a separate pan over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
4. Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
5. Stir in the chopped tomatoes and cook until they soften and break down, about 3-4 minutes.
6. Sprinkle in the turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Stir well to combine the spices with the onion-tomato mixture, cooking for an additional 2 minutes.
7. Transfer the cooked lentils to the pan with the spice mixture. Mix well and let simmer for 5-10 minutes to allow the flavors to meld together. If the mixture is too thick, add a bit more water to reach your desired consistency.
8. Add the garam masala and stir well to incorporate. Adjust seasoning to taste.
9. Remove from heat and garnish with chopped cilantro and a drizzle of lemon juice for brightness.
10. Serve hot with steamed basmati rice or warm naan bread for a complete meal.