Indian Red Lentil Dal Curry

Rinse the red lentils under cold water until the water runs clear. Drain well and set aside.

In a large pot, heat the vegetable oil. Add the chopped onion and sauté until golden and translucent.

Add the minced ginger to the pot and cook for another 2 minutes, stirring frequently.

Stir in the diced tomatoes, ground cumin, ground coriander, turmeric, chilli powder (if using), and salt. Cook for 5 minutes until the tomatoes start to soften and release their juices.

Add the drained lentils to the pot and coat them in the spice mixture. Cook for an additional 2 minutes.

Pour in the vegetable broth and water, bring to a boil, reduce the heat to low. Cover the pot and let the dal simmer for about 20-25 minutes, or until the lentils are tender and the mixture has thickened, stirring occasionally.

Adjust the seasoning with salt and spices if needed. Add more water if the dal is thick for your liking.

Serve the Red Lentil Dal hot, garnished with fresh cilantro and accompanied by lemon wedges. Enjoy with rice or naan bread.