1.5 (300 grams) cups split red lentil
1/4 cup olive oil
One medium-sized red onion, chopped (about 250 grams)
One tablespoon (15 grams) ginger, finely chopped
One tablespoon (15 grams) garlic, minced
Hot peppers (to taste)
One teaspoon coriander powder
One teaspoon Kashmiri chili powder
One teaspoon turmeric powder
Three tomatoes, chopped (about 350 grams)
One teaspoon salt (or to taste)
One fourth of a cup (10 grams) fresh coriander leaves, chopped
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Three tablespoons (45 grams) butter
Three cloves of garlic, minced (about 10 grams)
One tablespoon cumin seeds
Dried chili peppers (to taste)
One teaspoon paprika or chili powder

Wash and soak the red lentils:

Start by washing one and half cups (300 grams) of red lentils under cold water until the water runs clear.
Transfer the lentils to a bowl and add enough water to cover them.
Let the lentils soak for about 20 minutes while you prepare the other ingredients.
Prepare the base:

Heat a little vegetable oil in a wok or pot over medium heat.
Add the chopped red onion and sauté until it caramelizes and turns golden brown.
Add the spices and aromatics:

To the caramelized onions, add the finely chopped ginger and minced garlic.
Toss them together for a minute until they become fragrant.
Next, add hot peppers according to your spice preference.
Sprinkle in one teaspoon each of coriander powder, chili powder, and turmeric powder.
Mix well, allowing the spices to coat the onions.

Cook the tomatoes:
Add the chopped tomatoes to the pot and cook until they soften and break down.
Stir occasionally to prevent sticking.
Incorporate the lentils:

Drain the soaked lentils and add them to the pot with the cooked tomatoes.
Stir everything together, ensuring the lentils are well coated with the spice mixture.
Add water and simmer:

Cover the lentils with hot water, ensuring there's enough to submerge them completely.
Reduce the heat to medium-low and simmer for about 30 minutes or until the lentils are tender and cooked through.
Stir occasionally to prevent sticking and add more water if needed.


Prepare the tadka (tempering):

In a separate pan, melt the butter over low heat.
Add minced garlic, cumin seeds, dried chili peppers, and paprika or chili powder.
Mix everything together and cook for about 2 minutes, allowing the flavors to infuse.
Combine the tadka with the lentils:

Pour the prepared tadka onto the lentils in the pot.
Stir well to combine, ensuring the lentils are coated with the infused flavors.

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