Masoor Daal (Lentils)

Ingredients:

• 1 1/2 cup Masoor Whole Lentils 
• 16 oz (@itsactuallyco) vegetable broth
• 1 cup water
• 1 shallot 
• 1 tsp ginger paste 
• 3 cloves of garlic diced or minced 
• 1 tomato diced
• 1/2 tsp turmeric 
• 1/2 tsp red chili powder
• 1/2 tsp sea salt adjust to taste*
• *cilantro + green chilies for garnishing

Directions:

• Prep the lentils
  Rinse masoor lentils under cold water until the water runs clear. Soak for 15–30 minutes to speed up cooking (optional).

• Cook the base
  Heat a little oil or ghee in a large pot. Add shallot and cook until golden. Stir in ginger paste and garlic, sauté 1–2 minutes until fragrant.

• Add tomato & spices
  Stir in diced tomato, turmeric, chili powder, and salt. Cook 3–4 minutes until the tomatoes soften and form a masala base.

• Simmer the lentils
  Add lentils, vegetable broth, and water. Stir to combine. Bring to a boil.

• Cook until tender
  Reduce heat to low, cover, and cook for 30–35 minutes, stirring occasionally, until lentils are soft and slightly creamy. Add more water if you prefer a thinner consistency.

• Taste & adjust
  Taste and add more salt or chili powder if needed.

• Finish & serve
  Garnish with cilantro and sliced green chilies. Serve hot with rice, naan, or roti.

Enjoy!