My Go-To Masoor Dal Recipe (Red Lentil Dal)

teaforturmeric.com

Madhvi

1 cup ( ~190 g) masoor dal (red split lentils)

3 ¼ cups water (for stovetop), 1 ½ cups for Instant Pot

¼ cup neutral oil, such as grapeseed oil

1 tsp cumin seeds

1 small to medium ( ~150 to 200 g) yellow onion, finely chopped

4 to 5 garlic cloves, crushed

½ inch piece ginger, crushed

2 small ( ~170 g) tomatoes (I use Roma or Vine), finely chopped

1 small green chili (such as Thai or Serrano), chopped or sliced lengthwise (chopped for more heat, sliced for less)

1 tsp cumin powder

1 tsp coriander powder

¼ to ½ tsp red chili powder or cayenne, or more to taste

½ tsp turmeric powder

1 ⅛ tsp sea salt or table salt

1 tbsp ghee or butter, omit for vegan dal

1 tsp kasuri methi or dry fenugreek leaves, optional

1 tsp freshly squeezed lemon juice

1 to 2 tbsp chopped cilantro

¼ tsp garam masala, optional

Directions at teaforturmeric.com

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