Red Dahl

1. Put the lentils in a strainer and rinse them under running water. Add them to a bowl, cover with filtered water and let soak for at least 8 hours. Drain and set aside.

2. Peel and dice onion. Dice tomatoes. Peel and slice garlic thinly. Peel and mince ginger.

3. In a medium saucepan, combine vegetable broth, onions, garlic, ginger, tomatoes, and lentils. Bring to a boil over medium-high heat.

4. Skim any scum from the surface. DO NOT ADD SALT YET; it will toughen the lentils, thereby lengthening their cooking time.

5. Lower the heat, cover the pot with a lid and gently simmer until lentils are tender, almost translucent, and almost falling apart, about 30-40 minutes.

6. Stir lentils and mash about half of them so the mixture becomes thick but it is not a puree. Add salt, to taste.

7. In a small bowl, combine cumin and mustard seeds. In another bowl, combine the spice powders.

8. In a small skillet, over a medium-high heat, warm avocado oil. Once the oil is shimmering, add seeds and cover immediately to avoid burning yourself with spatter.

9. Add spices, cover and cook for about 30 seconds, allowing the flavors to release into the oil, but take care not to let the spices burn.

10. Pour the oil mixture into lentils, taking care to avoid burning yourself. Stir to combine. Chop cilantro and use as garnish before serving.