Golden Lentil Curry

Ingredients

• 1 cup golden lentils (masoor dal), rinsed and drained
• 2 cups water or low‑sodium vegetable broth
• 1 tablespoon coconut oil or olive oil
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 1 inch fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander (optional)
• 1 (14 oz) can diced tomatoes, with juice
• 1 teaspoon mustard seeds
• 1 pinch asafoetida (hing)
• Salt, to taste
• Fresh cilantro, chopped, for garnish
• 1 tablespoon lemon juice, optional

Instructions

1. Prep the lentils: Rinse the lentils under cold running water until the water runs clear. Drain well.
2. Simmer the lentils: In a medium saucepan, combine the rinsed lentils with 2 cups of water or broth. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until the lentils are tender but still hold shape.
3. Cook the aromatics: While the lentils cook, heat the coconut oil in a large skillet over medium heat. Add mustard seeds and let them pop for 30 seconds. Stir in the sliced onion, garlic, and ginger, and cook until the onion turns translucent, about 4–5 minutes.
4. Add spices: Stir in turmeric, cumin, garam masala, paprika, and coriander. Cook for 1 minute, letting the spices bloom.
5. Combine: Add the diced tomatoes (with juice) to the skillet and simmer for 2 minutes.
6. Finish the curry: Gently fold the cooked lentils into the tomato‑spice mixture. If the curry seems too thick, add a splash of water to reach desired consistency. Season with salt to taste.
7. Simmer: Reduce heat to low, cover, and let the curry steam together for 5 minutes so the flavors meld.
8. Finish and serve: Stir in lemon juice, if using, and taste for final seasoning. Transfer to serving bowls and garnish generously with chopped cilantro.
9. Serve hot: Pair the curry with steamed brown rice, quinoa, or a handful of lightly