Directions
Bring the water, turmeric and 1 Tbsp. of oil to a boil in a heavy 3-quart pot over high heat. Stir in the lentils and return to a boil.
Reduce the heat to medium-low and cover with a tight fitting lid. Cook for 20 minutes and add the tomatoes.
Cover and continue cooking for an additional 30 minutes or until the lentils are soft. Remove the pot from the heat and add the salt and stir.
Heat the remaining 4 Tbsp. of oil in an 8-inch nonstick pan on medium-high heat until hot.
Add the ginger, cumin and red chile in rapid succession and fry until the chile starts to turn a bit brown (about 3-4 seconds).
Pour the spice mixture into the hot lentils, stir and immediately cover the pot to allow the seasonings to flavor the dal for 2-3 minutes.
Add the cilantro, stir and serve.
Recipe Note
It’s important to measure the turmeric accurately — too much imparts an overpowering, bitter taste to the soup.
