2 cups split yellow pigeon peas (toor dal)
1 teaspoon minced ginger
2 tablespoons avocado oil or ghee
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon mustard seeds
1 onion, thinly sliced
4 gloves of garlic, minced
1 teaspoon turmeric
Pinch of hing (or asafoetida)
2-4 dried whole red chilis (or 1/4 teaspoon red chili powder)
1 cup chopped tomatoes
Lime juice and fresh cilantro for serving
If using a pressure cooker, add the dal with enough water to cover and the ginger and cook at high pressure for about 20 minutes or until the dal has completely softened. If using a regular pot, mix the dal with 4 cups of water and the ginger and cook on a medium-low flame with the lid on for 40-60 minutes until cooked through.
While the dal is cooking, prepare the tadka (seasoning). Heat the oil or ghee in a pot on medium high heat. Add the cumin, coriander and mustard seeds and allow them to sizzle and just begin popping, about 30 seconds. Add the onion and garlic and cook for 3 minutes.
Add the spices, tomatoes, salt and pepper and cook for 10 minutes, stirring often.
Add the spiced tomato tadka to the cooked lentils and cook for 5-10 minutes on a low flame. You may need to add more water for a more soupy consistency. Adjust the salt to taste. Serve with a squeeze of lime juice and a sprinkling of fresh cilantro. A touch of cayenne may be nice too if you like extra heat (like me :)).
Serve with rice, quinoa, roti or as is. This can be frozen and is delicious the next day as the flavors inter-mingle even more.