Madras Dhal

Place toor dahl in a mesh colander and rinse in warm water. Transfer to a saucepan. Cover with 2 cups water and salt; bring to a boil. Cook covered over medium heat until tender about 40 minutes.

Heat olive oil in a skillet. Add cumin; cook until cumin swells and turns golden brown 1 to 2 minutes. Add onion ginger and turmeric; cook and stir until onion is softened about 5 minutes. Add tomatoes cilantro and green chile; cook and stir until softened about 10 minutes. Stir in the dhal. Simmer covered until flavors combine about 10 minutes. Stir in lemon juice.