Toast the spices: In a dry skillet, toast your spices over medium heat until they're aromatic. This really helps bring out all those warm flavors.
1 ½ teaspoon garam masala, ⅛ teaspoon ground cumin, 1 teaspoon curry powder, ¼ teaspoon ground turmeric, ½ teaspoon ground ginger
Sauté the veggies: Drizzle a little oil into the skillet, then add the tomatoes and onions. Sauté until softened and slightly caramelized.
2 Roma or plum tomatoes, 1 cup brown onion, avocado or olive oil
Add garlic: Toss in the minced garlic and cook for another 30 seconds, just until it becomes fragrant.
2 teaspoons fresh garlic
Coat the lentils: Add in the red lentils and stir them into the veggie-spice mixture, coating them evenly. Season with salt and black pepper.
1 cup dried red lentils, 1 teaspoon salt, black pepper to taste
Simmer the dhal: Pour in the broth, cover the pot, and bring everything to a gentle boil. Once it starts boiling, reduce the heat and let it simmer for 20-30 minutes, or until the lentils are soft and flavorful.
4 cups vegetable broth
Taste and adjust: Give it a taste and season with extra salt or spices if needed to suit your taste.
fresh lime, cilantro
