INGREDIENTS
•
Lentils (Dal)
•
1 cup masoor dal red lentils, picked through for stones
•
2 cups water
•
1 onion, diced
•
4 cloves garlic, thinly sliced
•
1 (1/2-inch) piece ginger, peeled and minced
•
2 medium tomatoes, diced
•
1 serrano chile, sliced in 1/2, optional
•
Tempering Oil (Bagaar)
•
1/2 tsp cumin seeds
•
1/2 tsp black mustard seeds
•
Generous 1/2 tsp turmeric powder
•
1/2 tsp paprika or bafaat powder
•
1 tbsp vegetable oil
•
Handful fresh cilantro leaves, chopped