Summary

Ingredients

• 150 g lentils, red
• 1 beefsteak tomato (s)
• 1 teaspoon salt
• 1 teaspoon turmeric, ground
• 2 tablespoon lemon juice, freshly squeezed
• 2 tablespoon ghee, or sunflower oil
• 1 ½ teaspoon cumin
• 3 cloves garlic, pressed or finely chopped
• 1 small onion (s), finely diced
• 1 teaspoon chili powder, possibly a little less
• salt
• Lemon juice
• Coriander green

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Instructions

1. Wash the 150 g red lentils and soak for 30 minutes. Drain well. Place in a saucepan and add fresh water to cover by roughly a finger's width.
2. Roughly dice 1 beefsteak tomato. Add to the lentils along with 1 teaspoon salt and 1 teaspoon ground turmeric. Bring to a boil over medium-high heat, then reduce to medium and simmer for 20 minutes, adding more water as needed. Add 2 tablespoons freshly squeezed lemon juice and bring to a boil again.
3. In a separate small pan, heat 2 tablespoons ghee or sunflower oil over medium heat. Add 1½ teaspoons cumin, 3 cloves pressed or finely chopped garlic, and 1 finely diced small onion. Fry for 5-7 minutes, stirring occasionally, until lightly browned. Stir in about 1 teaspoon chili powder (or slightly less if preferred), then pour this mixture into the dhal.
4. Adjust the dhal's consistency by adding water as needed to reach your preferred texture—soupy or more like a stew. Taste and adjust seasoning with additional salt and lemon juice as needed. Garnish with fresh coriander green before serving.