Masurdal with yogurt

Ingredients:

• 2 tablespoons of vegetable oil
• 1 small onion, diced
• 2 tomatoes, chopped
• 3 cloves garlic, finely chopped
• 1 tbsp finely chopped ginger root
• 1 tbsp. l. Madras curry
• 1 and 1/4 cups dry red lentils
• 1/4 cup plain yogurt
• 1/3 cup fresh cilantro, torn
• 1-2 thinly sliced ​​Fresno peppers, optional
• 2 naan breads, cut in half and warmed

Preparation:

1. Heat vegetable oil in a medium saucepan over medium heat. Add the onion, tomatoes, and a large pinch of salt and cook, stirring occasionally, until the onion and tomatoes are softened and the excess liquid has evaporated, 7-9 minutes. Add the garlic, ginger, and curry powder and cook, stirring, until softened, 3 minutes.
2. Add the lentils and stir to coat with the tomato mixture. Add 3.5 cups water and 0.5 teaspoon salt and bring to a boil. Cover and simmer, stirring occasionally to prevent burning, until the lentils are tender and tender, 12-15 minutes. Season with salt and pepper to taste; if the mixture becomes too thick, add 1/4 cup water at a time to thin it.
3. Divide the masur dal among plates. Top with yogurt, cilantro, and chili. Serve with naan bread.