Dal Fry with Cumin and Curry Leaves

Rinse both types of dal under cold water until the water runs clear. In a pressure cooker or heavy-bottomed pot, combine lentils with 3.5 cups of water, turmeric, and a pinch of salt. Cook until soft and mashable (about 3 whistles in a pressure cooker or 25 minutes in a pot).

Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter. Add the curry leaves and allow them to crisp up for 5 seconds.

Add the chopped onions and sauté until they turn golden brown. Stir in the ginger-garlic paste and green chilies, cooking for another minute until fragrant.

Add the diced tomatoes, red chili powder, and salt. Cook until the tomatoes soften and the oil starts to separate from the masala.

Pour the cooked lentils into the pan. Stir well to combine the spices with the dal. If the consistency is too thick, add a little warm water.

Simmer for 5 minutes on low heat to let the flavors meld. Garnish with fresh cilantro and a squeeze of lime before serving.