Daal (Indian lentil soup)

Ingredients:

• 1 cup red lentils
• 3 cups water
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tomato, diced
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt to taste
• 1 tablespoon vegetable oil
• Fresh cilantro, for garnish
• Lemon wedges, for serving

Instructions:

1. Rinse the red lentils thoroughly in cold water and drain.

2. In a large pot, combine the lentils and water. Bring to a boil, then reduce the heat and simmer, partially covered, for 20 minutes or until the lentils are tender. Skim off any foam that forms on the surface.

3. In a separate pan, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

4. Add the chopped onion, garlic, and ginger to the pan. Sauté until the onion turns golden brown.

5. Stir in the diced tomato, turmeric, ground coriander, ground cumin, and cayenne pepper. Cook for a few minutes until the tomato is soft and the spices are fragrant.

6. Add this mixture to the cooked lentils and stir well. Add salt to taste.

7. Simmer the daal for an additional 10 minutes, allowing the flavors to meld.

8. Serve hot, garnished with fresh cilantro and accompanied by lemon wedges. It goes well with rice or naan.