Red Lentil Dal with Cumin-Tomato Tadka

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Red Lentil Dal with Cumin-Tomato Tadka

1. Rinse 1½ cups red lentils under cold water until the water runs clear, then set aside. 2 min
2. Finely dice the yellow onion, peel and finely grate 1 tablespoon fresh ginger, and roughly chop the 3 plum tomatoes. 8 min
3. Mince the 4 garlic cloves. 3 min
4. Combine the rinsed lentils and 4 cups water in a medium saucepan, bring to a boil over high heat, then reduce to a steady simmer and cook uncovered for 18–20 minutes, stirring occasionally, until the lentils are completely soft and beginning to break down. 22 min
5. Timing-sensitive step. While the lentils simmer, heat 2 tablespoons of the neutral oil in a large skillet or wide saucepan over medium-high heat, add the diced onion and ¼ teaspoon of the kosher salt, and sauté for 7–8 minutes, stirring frequently, until deep golden. 8 min
6. Stir in the garlic and ginger and cook for 1 minute until fragrant, then add the chopped tomatoes, ¾ teaspoon ground turmeric, 1 teaspoon ground coriander, and ¾ teaspoon Kashmiri chili powder and cook for 5 minutes, stirring occasionally, until the tomatoes break down into a thick masala. 6 min
7. Pour the cooked lentils into the masala (or vice versa), stir to combine, add the remaining 1 teaspoon kosher salt, and simmer together over low heat for 5 minutes to meld the flavors; add a splash of water if the dal is too thick. 5 min
8. Timing-sensitive step. Make the tadka: heat the remaining 1 tablespoon neutral oil in a small skillet over medium-high until shimmering, add 1½ teaspoons cumin seeds and ½ teaspoon brown mustard seeds (and the 2 dried red chilies, if using) and let them sizzle for 30–45 seconds until the seeds pop and darken slightly — watch carefully so they don't burn. 2 min
9. Immediately pour the sizzling tadka over the dal, stir in ½ teaspoon garam masala and 1½ tablespoons fresh lemon juice, taste and adjust salt, then scatter the chopped cilantro over the top before serving. 2 min

Steamed Basmati Ricebase

1. Rinse 1½ cups basmati rice under cold water until the water runs clear, then drain well. 2 min
2. Combine the rinsed rice, 2¼ cups water, ½ teaspoon kosher salt, and 1 tablespoon unsalted butter in a medium saucepan and bring to a boil over high heat. 4 min
3. Once boiling, stir once, reduce heat to the lowest setting, cover tightly, and cook for 15 minutes — do not lift the lid. 15 min
4. Remove from heat and let the rice steam, still covered, for 5 minutes, then uncover and fluff gently with a fork before serving. 5 min

Warm Naanside

1. Melt 1 tablespoon unsalted butter and have the ¼ teaspoon flaky sea salt ready.
2. Timing-sensitive step. Heat a dry skillet or grill pan over medium-high heat and warm each naan for 30–45 seconds per side until lightly charred and puffed. 4 min
3. Brush the warm naan immediately with the melted butter and sprinkle with flaky sea salt before serving.