Masoor Dal (Red Lentil Curry)

Ingredients

• 1 cup Red Lentils
• 1 medium Onion (chopped)
• 1 medium Tomatoes (diced)
• 2 cloves Garlic (minced)
• 1 tsp Ginger (grated)
• 1/2 tsp Turmeric Powder
• 1/2 tsp Cumin Powder
• 1/2 tsp Coriander Powder
• 1/4 tsp Garam Masala
• 1/4 tsp Red Chili Powder
• 1/2 tsp Salt
• 3 cups Water
• 2 tbsp Oil (vegetable)

Instructions

1. 1Place the 1 cup of red lentils in a fine-mesh sieve and rinse them under cold running water until the water runs completely clear. This removes any dust or debris.
2. 2Heat the 2 tablespoons of oil in a large heavy-bottomed pot over medium heat, about 300°F (150°C). Add the 1 medium onion, chopped, and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
3. 3Add the 2 cloves garlic, minced, and the 1 teaspoon ginger, grated, to the pot. Cook, stirring constantly, for 1 minute until you can smell their fragrance.
4. 4Stir in the 1 medium tomatoes, diced, along with the 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/4 teaspoon garam masala, and 1/4 teaspoon red chili powder. Cook, stirring frequently, for 2 to 3 minutes until the spices are fragrant and the tomatoes begin to break down.
5. 5Add the rinsed 1 cup of red lentils and the 3 cups of water to the pot. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for 20 to 25 minutes, or until the lentils are very tender and have broken down into a thick curry.
6. 6Stir in the 1/2 teaspoon salt. Taste the dal and add more salt if needed, a little at a time, until it is seasoned to your preference.
7. 7Serve the Masoor Dal hot.

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