South Asian Masoor Dal Winter Warm Bowl

Combine rinsed red lentils, diced tomatoes, turmeric, cumin, salt, and water in a medium pot. Bring to a boil, then reduce heat and simmer uncovered for 18-20 minutes until lentils are completely soft and broken down, stirring occasionally.

In a small pan, heat coconut oil over medium-high heat. Add mustard seeds and wait for them to pop — about 30 seconds. Add curry leaves and dried red chili, fry for 10 seconds until fragrant.

Pour the tadka over the simmered dal — it will sizzle. Stir in lemon juice and adjust salt to taste.

Ladle dal into bowls, garnish with fresh cilantro. Serve over steamed rice or with warm flatbread.