Easy Masoor Daal (Indian Red Lentils)

Ingredients

• 1 cup dry red lentils, rinsed and drained
• 1 teaspoon salt
• ½ teaspoon cayenne pepper, or to taste
• ¼ teaspoon ground turmeric
• 1 slice ginger, 1 inch piece, peeled
• 2 ½ cups water, or as needed
• 4 teaspoons vegetable oil
• 4 teaspoons dried minced onion
• 1 teaspoon cumin seeds

Instructions

1. Place lentils, salt, cayenne pepper, turmeric, and ginger into a medium saucepan. Pour in enough water to cover lentils by 1 inch; bring to a boil. Reduce the heat and simmer, stirring occasionally and skimming off any foam that forms, until lentils are tender and soupy, 25 to 30 minutes.
2. During the last minute of cooking, combine oil, dried onion, and cumin seeds in a small, microwave-safe bowl. Microwave on high until onion is browned, 45 seconds to 1 minute; be careful not to burn onion.
3. Stir onion-oil mixture into lentils.