Indian Masoor Dal with Red Lentils

Ingredients

• 1 cup red lentils, rinsed
• 4 cups water
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 medium tomato, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 2 tablespoons vegetable oil
• 1 teaspoon salt, or to taste
• 2 tablespoons fresh cilantro, chopped

• 1 tablespoon ghee
• 1 teaspoon mustard seeds
• 2 whole dried red chilies
• 1 pinch asafoetida

Method

1. 01
   Rinse the red lentils under cold water until the water runs clear.
2. 02
   In a pot, heat the vegetable oil over medium heat. Add cumin seeds and allow them to splutter.
3. 03
   Add the chopped onion, garlic, and ginger. Sauté until the onion turns golden brown.
4. 04
   Add the chopped tomato, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften.
5. 05
   Stir in the rinsed red lentils and water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the lentils are tender.
6. 06
   Add garam masala and adjust seasoning if necessary. Simmer for another 5 minutes.
7. 07
   For tempering, heat ghee in a small pan. Add mustard seeds, dried red chilies, and asafoetida. Sauté for 30 seconds.
8. 08
   Pour the tempering over the cooked dal and stir gently.
9. 09
   Garnish with chopped cilantro before serving.