In the pot:
- 1 cup masoor peeled+split aka red lentils
- 5 cups water
- 1 medium tomato finely chopped
- 1 tsp coriander powder
- 1 T grated ginger (or paste)
- 1/2 tsp turmeric
- 1 tsp Himalayan salt
Vaghaar/Hot Oil Infusion:
- 1 1/2 T coconut oil or ghee
- 1 T cumin seeds
- 1 large garlic clove thinly sliced or chopped
- 2-3 T lemon juice
- 1/4 cup chopped cilantro with stems
Step 1: Rinse lentils and add them to a 3-4 quart pot with 5 cups water. Bring to a gently boil, on high heat, uncovered. With a slotted spoon, remove any foam that rises to the top (this will help support digestion). Lower heat to medium.
Step 2. After removing the foam, add the finely chopped tomatoes, grated ginger, coriander and turmeric powders. Continue to let the daal simmer, covered on medium or medium low heat. Adjust temperature to keep the daal simmering without over boiling. Simmer but not for 10 minutes or so. Use a potato masher (or hand-blender), to gently mash the tomatoes—until the tomatoes are broken down and blended into the mixture (about 1 min). Continue to let the daal simmer.
Step 3. In a small pot or frying pan, warm the ghee or coconut oil on medium-high heat. Be careful not to let the oil get too hot. Add in the cumin seeds and garlic slices. Once the garlic is caramelized to a nice and golden color, immediately, but slowly, add the infused oil to the simmering pot of lentils. Add salt, stir and let the daal continue to simmer so all flavors meld together. About 5 minutes or so. Then turn off the stove.