Masoor Dal (Red Lentil Curry)

Rinse the red lentils thoroughly under cold running water until the water runs clear. Drain and set aside.

In a large saucepan or pot, heat the vegetable oil over medium heat. Add cumin seeds, mustard seeds, and asafoetida if using. Let them sizzle for about 30 seconds until aromatic.

Add the finely chopped onion to the pan and sauté for 5-7 minutes until translucent and lightly golden.

Add the minced garlic, grated ginger, and chopped green chili. Sauté for another 1-2 minutes until fragrant.

Add turmeric powder, red chili powder, and ground coriander. Stir well for about 30 seconds to toast the spices.

Add the chopped tomato, cook for 4-5 minutes, stirring occasionally, until the tomato softens and the mixture thickens.

Add the rinsed lentils and water to the pot. Stir to combine and bring to a boil over high heat.

Once boiling, reduce the heat to low, cover partially with a lid, and simmer for 20-25 minutes or until the lentils are tender and cooked through. Stir occasionally to prevent sticking.

Season with salt and cook uncovered for an additional 2-3 minutes if you prefer a thicker consistency.

Turn off the heat and stir in chopped fresh cilantro and optional lemon juice.

Serve hot with steamed rice, roti, or naan.