Red Lentil and Green Pea Dahl | Creamy Indian One-Pot

Finely chop the onion, and grate the garlic and fresh ginger. Rinse the red lentils thoroughly in a sieve under cold water until the water runs clear.

Heat the coconut oil in a deep frying pan or pot over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes. Stir in the grated garlic and ginger, then sauté for another 1 minute until fragrant.

Add the garam masala, ground cumin, and turmeric to the onion base. Stir continuously for half a minute so the aromatic spices infuse into the oil, being careful not to let them burn.