Ingredients

• 1 cup masoor dal, red lentils, rinsed
• 3 cups water
• 1 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 small onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 tomato, chopped
• 1 green chili, chopped
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp garam masala
• Salt to taste
• ½ tsp dried fenugreek leaves, kasuri methi, optional
• Fresh cilantro for garnish
• 1 tbsp lemon juice

Directions

• o In a pot, boil masoor dal with water and a pinch of turmeric until soft (about 15-20 minutes).
• o Alternatively, pressure cook for 2 whistles. Mash slightly for a creamy texture.
• o Heat oil or ghee in a pan, add cumin seeds, and let them splutter.
• o Sauté onions until golden brown, then add ginger-garlic paste and cook until fragrant.
• o Stir in tomatoes and green chili, cooking until soft.
• o Mix in turmeric, red chili powder, cumin powder, coriander powder, and salt.
• o Pour in the cooked lentils and stir well. Simmer for 5-10 minutes.
• o Add garam masala and kasuri methi for extra depth of flavor.
• o Squeeze in lemon juice and garnish with fresh cilantro.
• o Enjoy hot with basmati rice or roti for a comforting, nutritious meal.

Photos