Rinse the lentils until water runs clear. Drain and set aside like the emotionally unavailable guy you’re finally ignoring.
Heat the oil in a pot over medium heat. Add mustard seeds and cumin seeds. Let them pop like your inbox after Monday.
Toss in onions and sauté for 5 minutes until soft and slightly golden. Add garlic and ginger and stir until fragrant.
Mix in turmeric and garam masala. Let everything mingle for 30 seconds like gossip at brunch.
Add lentils and water to the pot. Stir well. Bring to a simmer and reduce heat. Cover partially.
Cook for 20–25 minutes, stirring occasionally, until the lentils turn creamy and thick enough to impress.
Add salt and lemon juice, taste and adjust seasoning. Garnish with cilantro like you’re hosting a dinner party for your therapist.
Serve hot with rice, roti, or by the spoonful in bed. Judgment-free zone.
