Punjabi style dhal curry

Ingredients:

• 1 cup yellow lentils, washed and sorted
• 2 cups water
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 tablespoon oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 1 green chili, chopped (optional)
• 1/2 cup chopped cilantro

Instructions:

1. In a large pot, combine the lentils, water, turmeric powder, coriander powder, cumin powder, garam masala, salt, and cayenne pepper. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the lentils are soft.
2. Meanwhile, heat the oil in a small skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, ginger, and green chili (if using) and cook for 1 minute more.
3. Stir the onion mixture into the lentils and simmer for 5 minutes more. Stir in the cilantro and serve hot.

Tips:

• For a thicker curry, mash some of the lentils with the back of a spoon.
• To make this dish vegetarian, simply omit the green chili.
• Serve with rice, naan bread, or roti.

Enjoy!