Quick and Easy Creamy Masoor Dal

Optionally, soak 1/3 cup cashews in very hot water for about 20 minutes until dal has finished cooking.

Sauté 1 large yellow onion in a little neutral oil or veggie broth until translucent, about 7 minutes.

Add 5 minced garlic cloves, 1 tablespoon minced ginger, and 2 green chilies (deseeded and minced), and sauté for another minute, adding more oil or broth as needed.

Add 1 tablespoon curry powder, 1 teaspoon garam masala, 1 teaspoon mustard seed, 1 teaspoon ground coriander, and 1/2 teaspoon ground cumin, and sauté for another minute.

Add 3 chopped tomatoes and cook for a few more minutes while mixing.

Add 2 cups rinsed red lentils and 4 cups vegetable broth or water.

Simmer covered until lentils are cooked, about 20 minutes, stirring frequently and adding more veggie broth or water as needed.

Optionally, for creamier dal: transfer 1-1/4 cups cooked dal to a high-speed blender with the 1/3 cup soaked cashews, blend on high until smooth, adding veggie broth or water as needed, then return to saucepan and stir in, adjusting consistency with more broth or water.

Remove from heat, add salt to taste, chopped cilantro, and a splash of fresh lime juice.