Red Lentil Stew (Masoor Dal)

• Lentils
• 2 cups red lentils
• 1, 28 ounces can of diced tomatoes
• 1 onion, diced
• 1 tablespoon ginger, grated
• 1 tablespoon cumin, toasted and ground
• 2 teaspoons turmeric
• salt, to taste
• water, as needed
• Tempering mix
• 1 tablespoon vegetable oil or ghee
• 1 tablespoon brown mustard seed
• 1 tablespoon black onion seed
• 1 tablespoon corriander seed
• whole, sliced chili peppers, to taste

1. Saute onions over medium heat in a pot large enough to accommodate the lentils/tomatoes. When onions have browned, add the ginger and spices, heating until fragrant.
2. Add the lentils and incorporate into onion mixture. Stir in tomatoes.
3. Boil until lentils are soft, about 20 minutes, adding more water when needed.
4. When lentils are soft, add tempering mixture and serve.
5. Microwave all ingredients together until the seeds begin to pop, about one and a half minutes. Pour over lentil mixture and serve.

red lentils, tomatoes, onion, ginger, cumin, turmeric, salt, water, tempering mix, vegetable oil, brown mustard seed, black onion, corriander seed, chili peppers

Taken from food52.com/recipes/21031-red-lentil-stew-masoor-dal (may not work)