Directions

1. Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

2. Stir in the minced garlic, ginger, and the diced green chili. Sauté until fragrant, about 30 seconds.

3. Add 2 teaspoons of cumin seeds, coriander, turmeric, paprika, and cinnamon to the pot. Stir well and cook for another minute until the spices are aromatic.

4. Add the red lentils to the pot, stirring to coat them in the spice mixture.

5. Pour in the can of diced tomatoes along with their juices and the vegetable broth. Season with kosher salt and freshly ground black pepper to taste. Bring the mixture to a boil.

6. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the lentils are tender. Stir occasionally and add more broth if the dal gets too thick.

7. In the last 5 minutes of cooking, add the remaining 1 teaspoon of cumin seeds and the sliced green chili for an additional layer of flavor and heat. Adjust seasoning as needed.

8. Once cooked, remove from heat and let it sit for a few minutes before serving.