Dhal Curry with Celery (Indian-Style Lentil Stew)

Rinse the red lentils in cold water until the water runs clear. Soak in water for 10 minutes while you prep the vegetables.

Drain and transfer lentils to a pot with 3 cups of fresh water. Bring to a boil, then reduce heat and simmer, partially covered, until lentils are soft and mushy, about 20 minutes. Set aside.

In a large skillet or Dutch oven, heat oil over medium heat. Add mustard seeds and cumin seeds; when they sizzle, add onion. Sauté until translucent, about 5 minutes.

Stir in garlic, ginger, and celery. Cook for 3-4 minutes until fragrant and celery begins to soften.

Add turmeric, coriander, and garam masala. Stir for 30 seconds, then add chopped tomato. Cook until tomatoes break down, about 5 minutes.

Add the cooked lentils along with any remaining liquid to the skillet. Stir well and bring to a simmer. Cook for 10-15 minutes until the curry thickens to your liking. Season with salt.

Garnish with fresh cilantro, if using. Serve hot with rice or flatbread.