Easy Masoor Daal (Indian Red Lentils)

Recipe View 5 mins In a medium saucepan, combine the rinsed red lentils, salt, cayenne pepper, turmeric, and ginger. Add enough water to cover the lentils by approximately 1 inch. Bring the mixture to a boil over medium-high heat. (Prep: 5 minutes)

Recipe View 30 mins Once boiling, reduce the heat to low, and simmer gently, stirring occasionally. Skim off any foam that rises to the surface. Continue to simmer until the lentils are tender and have reached a slightly soupy consistency. (Simmer: 25-30 minutes)

Recipe View 1 mins While the lentils are simmering, prepare the cumin-onion oil. In a small, microwave-safe bowl, combine the vegetable oil, dried minced onion, and cumin seeds. (Prep: 1 minute)

Recipe View 1 mins Microwave the oil mixture on high until the onion turns golden brown and fragrant, being careful not to burn it. This usually takes about 45 seconds to 1 minute. Keep a close watch! (Microwave: 1 minute)

Recipe View 1 mins Once the lentils are cooked and the cumin-onion oil is ready, gently stir the oil mixture into the cooked lentils. This will infuse the daal with a rich, aromatic flavor. (Combine: 1 minute)

Recipe View Serve hot, enjoy!