Masoor Dal

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• 30 grams fresh ginger (~1-inch, sliced into 1/4-inch coins)
  Ingredient note

  Source: 30 grams fresh ginger (~1-inch, sliced into 1/4-inch coins)
• 20 grams garlic (~3 large cloves)
  Ingredient note

  Source: 20 grams garlic (~3 large cloves)
• 1 cup masoor dal (red lentils)
  Ingredient note

  Source: 1 cup masoor dal (red lentils)
• 1/2 teaspoon ground turmeric
  Ingredient note

  Source: 1/2 teaspoon ground turmeric
• 200 grams whole stewed tomatoes (1/2 small can)
  Ingredient note

  Source: 200 grams whole stewed tomatoes (1/2 small can)
• 2 each fresh chili peppers (to taste, split in half)
  Ingredient note

  Source: 2 fresh chili peppers (to taste, split in half)
• 1 each cilantro (whole plant)
  Ingredient note

  Source: 1 cilantro (whole plant)
• 2 tablespoons ghee (or vegetable oil)
  Ingredient note

  Source: 2 tablespoons ghee (or vegetable oil)
• 1/2 teaspoon cumin seeds
  Ingredient note

  Source: 1/2 teaspoon cumin seeds
• 1/2 teaspoon black mustard seeds
  Ingredient note

  Source: 1/2 teaspoon black mustard seeds
• 1/2 teaspoon fennel seeds
  Ingredient note

  Source: 1/2 teaspoon fennel seeds
• 2 each dried chiles
  Ingredient note

  Source: 2 dried chiles
• 1 1/2 teaspoons salt
  Ingredient note

  Source: 1 1/2 teaspoons salt
• 1 teaspoon coconut sugar
  Ingredient note

  Source: 1 teaspoon coconut sugar
• 1/2 each lemon
  Ingredient note

  Source: 1/2 lemon

1. In a broiler, or using a torch, blacken the 20 grams garlic and 30 grams fresh ginger and then add them to a pressure cooker.
2. Wash the 1 cup masoor dal until the water runs clear and add them to the pressure cooker along with 3 cups of water, the 1/2 teaspoon ground turmeric, 200 grams whole stewed tomatoes (with juices), and 2 fresh chili peppers to taste.
3. Thoroughly wash the 1 cilantro plant, and cut just the bottom parts of the stems and roots off, adding them to the pot ( save the leaves for garnish).
4. Cover the pressure cooker with a lid and bring up to pressure over high-heat. Turn down the heat to maintain a gentle whistle and cook the lentils for 7 minutes.
5. When the lentils are done, put the pressure cooker in the sink and run some water over the lid to quickly release the pressure. Doing this will make a loud noise and will release a lot of steam, so keep a safe distance. When the pressure has fully dropped, open the lid.
6. Remove the cilantro root, garlic and ginger.
7. Add the 1 1/2 teaspoons salt, 1 teaspoon coconut sugar, and juice of 1/2 lemon and adjust the seasoning to taste.
8. In a small pan, add the 2 tablespoons ghee and heat until hot. Add the 1/2 teaspoon cumin seeds, 1/2 teaspoon black mustard seeds, 1/2 teaspoon fennel seeds and 2 dried chiles and fry until very fragrant.
9. Pour this mixture onto the dal masoor and garnish with the cilantro leaves to serve.