Whole brown lentils in a thick onion-tomato gravy with garam masala.
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Rinse the lentils thoroughly and soak them in water for at least 30 minutes before cooking.
In a pressure cooker, add the soaked lentils, 3 cups of water, salt, and turmeric; cook for 4-5 whistles until soft but not mushy.
In a separate heavy-bottomed pan, heat the ghee or oil over medium heat and add the cumin seeds until they sizzle.
Add the chopped onions and sauté until they turn a deep golden brown to ensure a rich gravy color.
Stir in the ginger-garlic paste and sauté for 1 minute until the raw smell disappears.
Add the tomato puree and red chili powder, cooking until the oil begins to separate from the masala base.
Pour the cooked lentils into the masala mixture, add the garam masala, and simmer on low heat for 10 minutes to thicken.
Garnish with fresh cilantro and serve hot with steamed basmati rice or buttery naan.
