Red Lentil Dal with Cumin Tarka

Rinse red lentils until water runs clear and drain well.

Dice the yellow onion, mince the garlic, and chop the tomatoes into small pieces.

Rinse the white rice and set aside for cooking separately.

In a large pot over medium heat, add a splash of sunflower oil and sauté the diced onion until translucent and fragrant, about 5 minutes.

Add the minced garlic and cook for 1 minute until aromatic.

Stir in the chopped tomatoes, turmeric, and salt. Cook until the tomatoes begin to break down, about 3 minutes.

Add the rinsed lentils and 5 cups of water. Bring to a boil, then reduce heat to a simmer.

Cook the dal for 20-25 minutes, stirring occasionally, until lentils are completely soft and creamy.

In a small frying pan, heat the sunflower oil over high heat until shimmering.

Add the cumin seeds and sliced garlic to the hot oil. Watch carefully as the garlic turns golden and the cumin becomes fragrant, about 30 seconds.

Quickly stir in the cayenne pepper, then immediately pour the sizzling tarka over the cooked dal.

Stir the tarka into the dal thoroughly to combine all the flavors.

Cook the white rice according to package directions.

Serve the dal over steamed white rice, garnished with fresh cilantro and a squeeze of lemon juice.