Whole Masoor Dal

You can make this whole masoor dal with the spices you have access to. I used coriander, red chili powder, turmeric, garam masala, and a pinch of hing (asafetida), all of which I brought with me from home so I didn’t have to track them down myself or buy spices in quantities that I may not be able to finish. Highly recommend. This dal comes together in maybe 20 minutes of actual work because all you do is mix your tempering with some pressure cooked lentils. Make it once and have cozy vibes after class for days.