A flavorful and comforting dish featuring red lentils simmered with aromatic spices and finished with a tangy lime twist.
Rinse the red lentils under cold water until the water runs clear.
Rinsing removes excess starch and ensures the lentils cook evenly.
In a saucepan, bring the water to a boil.
Use a lid to speed up the boiling process.
Add the rinsed lentils to the boiling water and cook uncovered for 5 minutes.
Stir occasionally to prevent sticking.
Reduce the heat, cover, and simmer for 15 minutes until the lentils are tender.
Check occasionally to ensure the water hasn't evaporated completely.
Add salt, ginger, green chili, turmeric, and cumin to the lentils and stir well.
Adjust the seasoning to taste at this stage.
In a small frying pan, heat oil and add mustard seeds. Once they pop, add dried red chili and asafoetida.
Be cautious as the mustard seeds can splatter.
Pour the tempering over the cooked lentils and cover immediately.
Covering helps infuse the flavors into the lentils.
Turn off the heat and let the lentils sit for 5 minutes.
This resting time enhances the flavor.
Add lime juice and garnish with fresh cilantro before serving.
Serve hot with rice or bread for a complete meal.
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