Masoor Dal

Ingredients

• •1 cup red lentils (masoor dal), rinsed
• •3 cups water
• •0.5 tsp turmeric
• •1.25 tsp salt
• •0.5 cup canned diced tomatoes or 2 fresh Roma tomatoes, chopped
• •2 tbsp vegetable oil or ghee
• •1 tsp cumin seeds
• •1 medium yellow onion, thinly sliced
• •3 garlic cloves, thinly sliced
• •1 dried red chili or 0.25 tsp chili flakes
• •0.5 tsp ground cumin
• •0.5 tsp ground coriander
• •0.5 tsp garam masala
• •1 tbsp lemon juice
• •3 tbsp fresh cilantro, chopped

Directions

1. 1Combine rinsed lentils, water, turmeric, and tomatoes in a medium saucepan; bring to a boil.
2. 2Reduce heat to medium-low and simmer uncovered, stirring occasionally, until lentils are completely soft and porridge-like, about 18 minutes.
3. 3Stir in salt; if dal is too thick, add a splash of water to reach a pourable consistency.
4. 4In a small frying pan, heat oil over medium-high until shimmering; add cumin seeds and let them sizzle 20 seconds.
5. 5Add sliced onion and cook, stirring, until golden brown, about 6 minutes.
6. 6Add sliced garlic and dried chili; cook 1 minute until garlic is golden.
7. 7Stir in ground cumin, coriander, and garam masala; cook 30 seconds.
8. 8Pour the sizzling tadka over the cooked dal, add lemon juice, and stir to combine.
9. 9Garnish with cilantro and serve over basmati rice or with warm roti.

💡 Red lentils are widely available in the health-food or bulk section of most Canadian grocery stores. Ghee adds authentic flavour — find it in the international or butter aisle — but any neutral oil works perfectly.

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