Split Red Lentil Daal

Ingredients

• 1 cup dried, split red lentils (sorted and rinsed)
• 3 3/4 cups water
• 2 ripe tomatoes, diced
• 1 tsp turmeric powder
• 4 tbsp of water (more as needed)
• 3/4 tsp cumin seeds
• 1 yellow onion, diced small
• 3 cloves garlic, peeled and minced
• 1/2 inch piece ginger, peeled and minced or grated
• 1/2 tsp chili powder (optional)
• salt and pepper to taste
• 1/2 cup fresh cilantro, rinsed and chopped

Directions

1. Begin by placing the lentils in a bowl, sorting through them to remove any small stones or grit. Rinse the lentils thoroughly and set them aside.
2. In a medium saucepan, combine water, lentils, tomatoes, and turmeric. Stir the ingredients together and bring the mixture to a rolling boil over medium-high heat. Once boiling, stir the daal and reduce the heat to medium. Cook uncovered for about 10-15 minutes, stirring occasionally.
3. Lower the heat to a simmer, cover the pan, and allow the daal to cook until the lentils are soft, approximately 10 minutes. Stir occasionally and smash some of the lentils against the side of the pan until the daal achieves a thick soup-like consistency. Remove from heat.
4. Prepare the spices by heating water in a small skillet over medium heat. Add cumin seeds and cook for 10-15 seconds, ensuring they do not burn. Add diced onion, garlic, and ginger. Cook for 4-5 minutes until the onion becomes translucent, stirring frequently. If using chili powder, add it now and stir.
5. Combine the spice/onion mixture with the cooked red lentils and stir thoroughly. Cook for an additional 5 minutes over low heat, allowing the daal to meld together.
6. Serve the daal warm with your choice of accompaniment such as roti, rice, quinoa, or enjoy it as a soup. Garnish with cilantro when serving.
7. Store any leftovers in the refrigerator for 2-3 days.

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