EATING CHICKEN EGGS AND DAL CURRY WITH SUMMER SALAD/ORGANIC TOMATOES/SIMPLE RECIPE/TRIBAL COOKING

Rinse red lentils under cold water until the water runs clear.

Heat oil in a pot over medium heat until shimmering.

Add mustard seeds and cook until they begin to pop.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic, ginger, and chopped green chili; cook for 1-2 minutes until fragrant.

Add diced tomato and cook until softened, about 3-4 minutes.

Stir in turmeric, coriander powder, cumin, salt, and black pepper; cook for 1 minute.

Add rinsed lentils and water; bring to a boil.

Reduce heat to low, cover, and simmer for 20-25 minutes until lentils are tender.

Stir in coconut milk and curry leaves; simmer for an additional 5-10 minutes.

Adjust seasoning to taste and remove from heat.

Let sit for a few minutes before serving to allow flavors to meld.

Serve hot with rice or flatbread.

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