Ingredients
1 cups dry masoor dal (aka red lentils), well rinsed
4 cups water
1 tbsp vegetable or olive oil
1/2 large yellow onion, finely diced
1 tbsp curry powder
1 tsp red chili powder
1 tsp whole cumin
1 tbsp ginger-garlic paste
1 bay leaf
1 tsp salt, more to taste
1 small tomato, diced
Instructions
Combine the lentils and water in a large pot. Bring to a boil, then turn the heat down to simmer. Cook, partially covered, until the lentils are tender, usually 15-20 minutes.
While the lentils are cooking, heat a skillet over medium heat and add the oil.
Drop in the whole cumin and bay leaf and stir until the cumin is a darker brown.
Add onion, ginger-garlic paste, and a pinch of salt. Fry until soft, about 5 minutes.
Add the curry powder and red chili powder and cook for about 60 seconds.
Add the tomatoes.
Cook for about 7 minutes or till the tomatoes are soft.
Add this mixture to the cooked lentils and simmer over low heat for about 5 minutes to infuse with flavor. (If you want a more runny dal, you can add some water before simmering depending on the consistency you want)
Serve hot with roti/naan/chapatti or basmati rice!