Dal

Rinse your chosen legume (lentils, split peas, or beans) under cold water until the water runs clear. If using whole beans that require soaking, soak for 4-8 hours or overnight, then drain.

Heat oil in a large pot over medium heat. Add diced onion and cook until softened, about 3-4 minutes.

Add minced garlic and ginger, stirring constantly for about 1 minute until fragrant.

Stir in cumin and garam masala, blooming the spices for 30 seconds.

Add tomato paste if using, stirring to incorporate, then add the rinsed legume and vegetable broth. Bring to a boil.

Reduce heat to low, cover partially, and simmer for 25-35 minutes (timing depends on your legume—red lentils cook faster, beans take longer), stirring occasionally until the legume is completely tender and broth is creamy.

Add your chosen diced vegetable (carrot, zucchini, squash, or sweet potato) and turmeric. Simmer for an additional 8-12 minutes until the vegetable is tender.

If using greens, stir them in now and cook until wilted, about 2-3 minutes. Season with salt and black pepper to taste.

Squeeze in lime or lemon juice for brightness. Adjust broth consistency to your preference—dal should be stewlike but pourable.

Ladle into bowls and garnish with fresh cilantro or parsley. Serve hot, optionally with basmati rice, flatbread, or naan on the side.