Red Lentil Dal with Cumin and Ginger

Ingredients

• 1 cup dried red lentils (masoor dal)
• 3 cups water
• 1 cup vegetable broth
• 2 tablespoons vegetable oil or ghee
• 1 teaspoon cumin seeds
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 medium tomato, diced
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder (optional)
• 1 teaspoon salt, plus more to taste
• 2 tablespoons chopped fresh cilantro
• 1 lime, cut into wedges

Nutrition (estimated per serving)

Method

1. Pour 1 cup dried red lentils into a fine-mesh strainer and rinse under cold running water for about 30 seconds, swishing them with your fingers, until the water runs mostly clear instead of cloudy; this washes off surface starch that would otherwise make the dal gluey.
2. Add the rinsed lentils to a medium saucepan (about 3-quart size) along with 3 cups water and 1 cup vegetable broth. Set the pot over high heat and bring to a full rolling boil, which takes about 5 minutes.
3. Once boiling, skim off any pale foam that collects on the surface with a spoon, then reduce the heat to low so the liquid is at a gentle simmer with small bubbles breaking the surface every second or two. Cover with the lid slightly ajar and cook for 15 to 18 minutes, stirring every 5 minutes so the lentils do not stick to the bottom, until the lentils fall apart into a thick, porridge-like mush with no distinct grains left.
4. While the lentils cook, heat 2 tablespoons vegetable oil in a small skillet over medium heat for about 1 minute, until the oil shimmers slightly when you tilt the pan.
5. Add 1 teaspoon cumin seeds to the hot oil; they should sizzle and pop within 5 seconds. Swirl the pan for 15 seconds until the seeds turn a shade darker and smell toasty, watching closely because they burn quickly and turn bitter if left more than 30 seconds.
6. Add the chopped onion to the skillet and cook, stirring often, for 5 to 6 minutes over medium heat until the onion turns soft and golden brown at the edges, not just translucent.
7. Stir in the minced garlic and grated ginger and cook for 30 seconds, stirring constantly, until you can smell them strongly; pull the pan slightly off heat if it starts to smoke, since burnt garlic tastes bitter.
8. Add the diced tomato, turmeric, ground coriander, and chili powder if using. Cook for 3 to 4 minutes, mashing the tomato gently with the back of the spoon, until it breaks down into a thick paste and the oil starts to separate and pool at the edges of the mixture.
9. Scrape this entire spiced onion mixture (called the tadka) into the pot of cooked lentils. Stir well to combine, then add 1 teaspoon salt.
10. Simmer the combined dal uncovered over low heat for 5 more minutes, stirring occasionally, so the flavors meld; the dal should coat the back of a spoon thickly but still pour easily. If it looks too thick like paste, stir in water 2 tablespoons at a time until it loosens.
11. Taste and adjust salt as needed. Ladle the hot dal into bowls, sprinkle with chopped cilantro, and serve with lime wedges on the side and warm rice or flatbread.

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