Weeknight Red Lentils (Masoor Dal)

Place the lentils in a medium bowl and cover with water. Wash the lentils until the water runs clear. Cover with fresh water and let soak for 30 minutes to 1 hour (this helps them cook faster)! Heat 2 tbsp coconut oil in a large heavy pot over medium heat. Add the onions and sauté until they become tender and translucent. Add the ginger and garlic and cook with the onions. Add the turmeric, cumin, coriander, cayenne, garam masala, and salt - roast for a couple minutes. Stir in the tomatoes and cook until they reduce. Add water if needed. Add the soaked lentils and stir — now add water to just cover the lentils. Simmer until the lentils are soft and the curry is thick. Add more water if necessary. Add lemon juice and salt to taste.

For the tempered spices: Over medium-high heat, add 0.5 tbsp coconut oil to a tadka or small frying pan. When the oil is hot, add the mustard seeds - when they start to sizzle after a second, add the cumin seeds and red chiles - swirl, remove from heat, and pour it over the dal. Garnish with cilantro.