Gingered Red Lentils with Garlic

I love the gingery-garlic flavors in this dal—they provide depth to an otherwise ho-hum legume. For a more substantial and colorful presentation, spoon ¼ cup wilted greens (spinach, mustard, kale, or collard) over each serving of dal, and pass around a basket of onion-laced Pyaaz kulcha as an accompaniment.