Madras Dhal

1 cup toor dal (pigeon peas)

1 teaspoon salt

½ teaspoon olive oil

1 teaspoon ground cumin

1 small onion, finely chopped

1 (3 inch) piece fresh ginger, finely chopped, or to taste

½ teaspoon ground turmeric

2 large tomatoes, chopped

10 sprigs fresh cilantro

1 green chile pepper, finely chopped

1 lemon, juiced

Place toor dahl in a mesh colander and rinse in warm water. Transfer to a saucepan. Cover with 2 cups water and salt; bring to a boil. Cook, covered, over medium heat, until tender, about 40 minutes.

Heat olive oil in a skillet. Add cumin; cook until cumin swells and turns golden brown, 1 to 2 minutes. Add onion, ginger, and turmeric; cook and stir until onion is softened, about 5 minutes. Add tomatoes, cilantro, and green chile; cook and stir until softened, about 10 minutes. Stir in the dhal. Simmer, covered, until flavors combine, about 10 minutes. Stir in lemon juice.