I can already smell the Indian spices in this warm and soothing dish. This classic staple is a blessing in many ways: it's a forgiving recipe you can make your own, the leftovers get better, and it's pretty much a one-pot wonder. Pair it with your favorite starch: rice, naan bread, or both. 

Serves 2-4

Ingredients:

DAL

1 cup mung dal (yellow lentils)

1 yellow onion, chopped

5 garlic cloves

1-inch knob of fresh ginger, grated

1 jalapeno or serrano (if you like it spicy) pepper, diced

1 tsp curry powder

1 tsp garam masala

1/2 tsp ground coriander

1/2 tsp ground turmeric

3 cups of water

1 tsp salt

1 cup fresh tomatoes, chopped (or a can of tomatoes)

1-2 limes

1/2 cup fresh cilantro, roughly chopped

TADKA

2 tbsp neutral oil like avocado, canola, or safflower

1 tsp black mustard seeds

1/2 tsp cumin seeds

12 dried curry leaves

1/2 tsp asafetida

Directions:

1. Wash lentils and soak in cold water for 15-30 minutes. 
2. Meanwhile, saute onions in a deep saute pan or pot until golden brown, 5 to 7 minutes. 
3. Add garlic, ginger, and jalapeno/serrano pepper (if using) and saute for 2 minutes. 
4. Add curry powder, garam masala, coriander, and turmeric and saute together for 1 minute, stirring constantly to avoid the spices from burning.
5. Add the 3 cups of water and 1 tsp of salt. Bring to a boil, then simmer letting the lentils cook, 30 minutes.
6. Add tomatoes, the juice of 1 lime, cilantro and mash half to most of the lentils using an immersion blender or the back of a wooden spoon.
7. Prepare the tadka by heating oil in a small skillet over medium heat. Add mustard and cumin seeds being careful since they will pop, 30 seconds. Add the asafoetida and curry leaves carefully. Mix and remove from heat.
8. Add this to the dal and mix well. Season with salt and pepper if needed. I like to leave it as is and season it according to how I feel when eating this (whether that's right after making it, or over the next three days).

Serve dal topped with fresh chopped red onion, cilantro, and/or a lime wedge with a side of basmati rice and/or naan.