Butter Tomato Dal (15-Minute)

Ingredients

• 1/2 cup Toor dal (split pigeon peas)
• 2 1/2 cups Water
• 2 medium Tomatoes, chopped
• 2 tbsp Butter
• 1/2 medium Onion, finely chopped(optional)
• 2 cloves Garlic, minced(optional)
• 1 tsp Ginger, grated(optional)
• 1/4 tsp Turmeric powder
• 1/4 tsp Red chili powder
• 1/2 tsp Ground cumin
• 1/4 tsp Garam masala
• 1 tsp Salt
• 1 tbsp Lemon juice(optional)
• 2 tbsp Fresh cilantro, chopped(optional)

Instructions

1. 1

   Rinse the toor dal, then add it to a pot with 2 1/2 cups water, turmeric, and salt. Bring to a boil, then simmer for about 12–15 minutes until the dal is soft.

2. 2

   While the dal cooks, blend the chopped tomatoes into a smooth tomato puree. In a small pan, melt 2 tbsp butter and sauté onion (if using) for 2–3 minutes until softened; add garlic and ginger for 30 seconds.

3. 3

   Add tomato puree to the pan along with red chili powder and ground cumin. Cook for 2–3 minutes until slightly thickened and fragrant.

4. 4

   Stir the tomato-spice mixture into the cooked dal. Simmer 1–2 minutes, then turn off the heat and stir in garam masala. Add lemon juice (if using) and garnish with cilantro (if using).