Masoor Dal (Spiced Red Lentils)

Ingredients

• 1 cup Masoor Dal (Red Lentils) (Substituted for Tuvar Dal as per recipe instructions.)
• 2 1/2 cups Water (Reduced quantity as per instruction (Masoor dal requires less water than Tuvar).)
• 2 tablespoons Ghee or Vegetable Oil (Quantity estimated for tempering.)
• 1 medium Onion (Finely chopped. Quantity estimated based on standard Masala Dal preparation.)
• 1 tablespoon Ginger-Garlic Paste (Quantity estimated based on standard Masala Dal preparation.)
• 2 whole Green Chilies (Slit. Quantity estimated.)
• 1/2 teaspoon Turmeric Powder (Quantity estimated.)
• 1 teaspoon Red Chili Powder (Quantity estimated.)
• 1 teaspoon Dhana Jeera (Coriander-Cumin Powder) (Quantity estimated.)
• 1 teaspoon Salt (Or to taste.)
• 1 medium Tomato (Chopped. Quantity estimated for Masala version.)
• 2 tablespoons Fresh Cilantro (Chopped, for garnish.)

Instructions

1. 1Wash the Masoor dal thoroughly. Place it in a pot with the water, turmeric, and a pinch of salt. Bring to a boil, then reduce heat and simmer. Note: As per the original text, use less water than you would for Tuvar dal, as Masoor dal cooks very quickly.
2. 2While the dal is cooking, heat the ghee or oil in a separate pan. Add the chopped onions and sauté until golden brown. Add the ginger-garlic paste and green chilies, cooking for another minute until fragrant. Stir in the chopped tomatoes, red chili powder, and dhana jeera. Cook until the tomatoes soften and the oil separates from the masala.
3. 3Once the dal is soft and cooked through, whisk it slightly to smooth the texture. Pour the prepared masala mixture into the cooked dal and simmer together for 5 minutes to blend the flavors. Adjust salt if necessary. Garnish with fresh cilantro before serving.