I’m a bit obsessed with Masoor Dal right now — it’s a go-to recipe for my husband and I, and we often eat this meal once per week.
Masoor Dal, made here with Split Brown Lentils, is a staple of vegetarian and Indian cuisine. It can be made ahead, and it tastes excellent reheated. I discovered this Indian dish when attempting to pursue an anti-inflammatory diet, and it’s become one of our favorite options. We serve it with warm naan. To make things easy, we buy Stonefire Original Naan from the grocery, then simply pop it in the oven.
Side note: If you’re new to naan, get ready for your obsession to begin. This stuff is the bread of my dreams.