Madras Dhal

• 1 cup toor dal (pigeon peas)
• 1 teaspoon salt
• 1/2 teaspoon olive oil
• 1 teaspoon ground cumin
• 1 small onion, finely chopped
• 1 (3 inch) piece fresh ginger, finely chopped, or to taste
• 1/2 teaspoon ground turmeric
• 2 large tomatoes, chopped
• 10 sprigs fresh cilantro
• 1 green chile pepper, finely chopped
• 1 lemon, juiced

1. Place toor dahl in a mesh colander and rinse in warm water. Transfer to a saucepan. Cover with 2 cups water and salt; bring to a boil. Cook, covered, over medium heat, until tender, about 40 minutes.
2. Heat olive oil in a skillet. Add cumin; cook until cumin swells and turns golden brown, 1 to 2 minutes. Add onion, ginger, and turmeric; cook and stir until onion is softened, about 5 minutes. Add tomatoes, cilantro, and green chile; cook and stir until softened, about 10 minutes. Stir in the dhal. Simmer, covered, until flavors combine, about 10 minutes. Stir in lemon juice.

toor dal, salt, olive oil, ground cumin, onion, fresh ginger, ground turmeric, tomatoes, cilantro, green chile pepper, lemon

Taken from www.allrecipes.com/recipe/205581/madras-dhal/ (may not work)