Veggie Recipe

Rinse the masoor dal under cold water until the water runs clear. Drain well.

In a pot, combine the rinsed lentils with 4 cups of water and 0.5 teaspoon turmeric. Bring to a boil, then reduce heat and simmer until the lentils are tender, about 15-20 minutes. Skim foam as needed.

In a skillet, heat oil. Add cumin seeds and let them sizzle 30 seconds.

Add chopped onion and sauté until translucent, about 5 minutes.

Add minced garlic and grated ginger; sauté 1-2 minutes until fragrant.

Add chopped tomato and cook until softened, 3-4 minutes. Stir in coriander powder, chili powder, and remaining turmeric. Season with salt.

Pour the cooked dal into the masala and simmer for 5-10 minutes to meld flavors. If too thick, add a splash of water.

Finish with chopped cilantro and lemon juice. Taste and adjust salt as needed.

Rinse the rice under cold water until water runs clear. Optional: soak for 15-20 minutes for fluffier grains.

In a saucepan, combine rice, 2 cups water, and 0.5 teaspoon salt. Bring to a boil.

Reduce heat to low, cover, and simmer 15-18 minutes, until the water is absorbed and the rice is tender.

Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.

Prep vegetables: chop into bite-sized pieces.

In a large skillet, heat oil over medium heat. Add cumin seeds and let them crackle 30 seconds.

Add onion; sauté until translucent, about 4-5 minutes.

Stir in garlic and grated ginger; cook 1 minute.

Add chopped tomato; cook until soft and saucy, about 4 minutes.

Stir in turmeric, ground coriander, garam masala, and chili powder. Cook 1 minute to bloom spices.

Add vegetables and salt. Stir to coat. Add 0.5 cup water; cover and simmer 10-15 minutes until vegetables are tender.

Uncover; simmer a few minutes to thicken sauce if needed. Adjust salt and chili to taste.

Garnish with cilantro before serving.