Spiced Daal with Vegetables

1.Rinse the split yellow lentils (daal) under cold water until the water runs clear. Drain and set aside.

2.In a large pot, add the rinsed daal and 4 cups of water. Bring to a boil over medium-high heat.

3.Once boiling, reduce the heat to low and simmer for about 20 minutes, or until the daal is soft and cooked through. Stir occasionally to prevent sticking.

4.In a separate pan, heat a tablespoon of oil over medium heat. Add the cumin seeds (jeera) and let them sizzle for a few seconds until fragrant.

5.Add the finely chopped onion to the pan and sauté until golden brown, about 5-7 minutes.

6.Stir in the minced garlic and grated ginger, cooking for another 2 minutes until aromatic.

7.Add the diced potato and carrot to the pan, stirring well to combine. Cook for about 5 minutes, allowing the vegetables to soften slightly.

8.Once the daal is cooked, add the sautéed mixture of onion, garlic, ginger, potato, and carrot to the pot with the daal. Stir well to combine.

9.Season with salt and sugar, adjusting to taste. Let the mixture simmer for an additional 10 minutes, allowing the flavors to meld together.

10.Serve hot with rice or bread, garnished with fresh cilantro if desired.