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1 cup red lentils, washed like rice
4 cups water
1 plum tomato, chopped
salt
1 tablespoon olive oil
1 thinly sliced shallot
1 teaspoon mustard seeds (or 1/2 teaspoon ground mustard)
1 teaspoon Kashmiri red chili (or 1/2–1 teaspoon cayenne)
2 tablespoons butter
cilantro, or whatever herb you have
Add lentils and water to a pot, then simmer until it's mushy. Add more water if needed, skimming any scum. May take ~45 mins.
Add tomato and lots of salt, let simmer further while you prepare the mix-in.
In a separate pan, heat up a tbsp of ghee or oil. Add the shallot and let it saute until it gets dark (for the smoky flavor).
Add in the mustard and chili, then spoon into dal along with butter or ghee. Top/mix with your herb of choice and serve with rice!
Source: Maggie (from Sohla El-Waylly's Instagram)
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