A deeply flavored red lentil dal with turmeric, cumin, and garam masala, finished with a tadka of mustard seeds and curry leaves. Protein-rich, budget-friendly, and naturally vegan.

Instructions

1. Rinse red lentils. Combine with water, turmeric, and salt in a pot. Bring to a boil, then simmer 20 minutes until lentils break down.
2. In a separate pan, heat oil. Add mustard seeds — when they pop, add cumin seeds, dried chilies, and curry leaves.
3. Add diced onion, cook until golden. Add minced garlic, ginger, and tomato. Cook 5 minutes.
4. Stir in garam masala and the spice mixture into the lentils.
5. Serve over basmati rice with a squeeze of lemon and fresh cilantro.