Sookhi Dal (Delicious Lentils)

Wash 1 cup masoor dal (red lentils) and soak for about 30 minutes so that it cooks faster. Heat olive oil in the pan and when shimmering, add mustard seeds, curry leaves, and whole dried red chilies (chilies and curry leaves are optional - no worries if you can’t find them). When the seeds and leaves start sizzling, add half a chopped yellow onion and cook until slightly browned around the edges and translucent. Now add the masala spices - turmeric, cayenne, cumin, and salt to taste. Stir for a couple of minutes to roast the spices, then add one chopped medium tomato and a couple of whole, trimmed green chilies if you like it spicy. Once tomato has cooked for a few minutes, add the red lentils and enough water to just cover the lentils. Cover and cook until soft - about 10-14 minute. At the end, add handful roughly chopped cilantro and the juice of half a lemon. Serve with naan or roti or bread (I love this with sourdough!)