Directions

1. Step

Heat vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown. Stir in the minced garlic, minced ginger, and chopped chili. Cook for about 1 minute until fragrant. Add the cumin powder, coriander powder, chili powder, and turmeric. Stir well, adding a splash of water if needed to prevent sticking. Add the chopped tomatoes and cook until they soften. Mix in the washed red lentils and salt. Stir to combine, then pour in the hot water, ensuring the lentils are fully submerged. Cover the pan and simmer on medium heat for about 30 minutes, stirring occasionally, until the lentils are soft and creamy.

2. Step

In a separate small pan, heat butter and vegetable oil over medium heat. Add the minced garlic, cumin seeds, whole green chilies, and chili powder or paprika. Fry until the mixture turns aromatic and foamy.

3. Step

Stir the chopped coriander into the cooked lentils. Pour the sizzling tempering over the dal and gently mix. Serve hot with naan or rice.