Ingredients

2 tablespoons vegetable oil

2 cloves of garlic, chopped

1 small yellow onion, diced

1 medium, ripe tomato, diced 

1 packet Moji Masala Dahl Masala

1 cup split mung bean, red lentils or split chick pea lentil, rinsed thoroughly.  (if using chick pea try to soak for an hour).

4 cups water for mung bean, 3 cups for red lentils, or 5 cups for split chick pea)

1 tablespoon lemon juice

1 handful cilantro, for garnish

1 1/2 cups Indian basmati rice (prepare as instructed).

Directions

Step 1  Heat oil in a medium-size pot on medium-high heat. When the oil is hot, add the garlic and sauté until fragrant.   Add the onion and sauté until light brown, about 4 minutes.

Step 2  Add the tomato and sauté frequently for 3-4 minutes, until it releases all its water, softens, and breaks apart.

Step 3  Add contents of MM Dahl Masala packet and mix well.  Fry this mixture for a couple of minutes so spices are incorporated.

Step 4  Stir the lentils into the tomato-masala mixture and add the water.  Bring to a boil.

Step 5  Turn heat to low, cover and cook until lentils soften.  For mung bean or red lentils this should take about 30-35 minutes, for yellow split pea it may take 50 minutes to one hour.  Stir regularly to prevent sticking and check that there is enough liquid to keep it soupy.  If the lentils are still hard but your texture is too thick, simply add a half a cup of water at time to maintain the slightly thick but soupy texture while cooking.