Name: Masoor Dal with Yogurt
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 small onion, diced; 2 tomatoes, chopped; Kosher salt; 3 cloves garlic, finely chopped; 1 tablespoon finely chopped fresh ginger; 1 tablespoon Madras curry powder; 1 1/4 cups dried red lentils; Freshly ground pepper; 1/4 cup plain yogurt; 1/3 cup fresh cilantro, torn; 1 to 2 Fresno chile peppers, thinly sliced; 2 pieces naan, halved and warmed

Directions

Heat the vegetable oil in a medium saucepan over medium heat. Add the onion, tomatoes and a big pinch of salt and cook, stirring occasionally, until the onion and tomato soften and the excess liquid evaporates, 7 to 9 minutes. Add the garlic, ginger and curry powder and cook, stirring, until softened, 3 minutes.
Add the lentils and stir to coat with the tomato mixture. Add 3 1/2 cups water and 1/2 teaspoon salt and bring to a simmer. Cover and cook, stirring occasionally to prevent sticking, until the lentils are tender and have lost their shape, 12 to 15 minutes. Season with salt and pepper; if the mixture gets too thick, add 1/4 cup of water at a time to loosen.
Divide the lentils among bowls. Top with the yogurt, cilantro and chiles. Serve with the naan.

Photograph by Andrew Purcell

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Masoor Dal with Yogurt

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