Step-by-Step Instructions

1. 1.Prepare and Cook Base Lentils

   Measure 1 cup of red lentils (masoor dal). Wash the lentils thoroughly under running water until the water runs clear. Add 4 cups of water to a pot and bring it to a boil. Once the water starts boiling, add the washed lentils to the pot. Add 1 tsp grated ginger, 1 tsp turmeric powder (haldi), and 1 chopped green chili (optional). Stir well and let it come to a boil again. Skim off any white foam that floats on top. Reduce heat to low and cover the pan partially. Stir occasionally, covering partially each time, until the lentils are tender (approx. 45 minutes in a pot, or 10 minutes in a pressure cooker). Add 1 tsp salt (or to taste). Mash the lentils with a wooden masher or whisk until desired consistency is reached. Add 1 tsp ghee (clarified butter) and stir.

2. 2.Prepare Jeera (Cumin) Dal

   Heat 1 tbsp oil in a small pan on medium heat. Once hot, reduce heat to low and add 1 tsp cumin seeds (jeera). Let them crackle to release their flavor. Add 1 dry red chili (optional). Add about 1.5 cups of the cooked base dal to the pan. Stir well, adding a little water if a thinner consistency is desired. Let it boil for about 2 minutes. Garnish with 1 tbsp chopped fresh coriander leaves (cilantro) and serve hot.

3. 3.Prepare Garlic Dal

   Heat 1 tbsp ghee (clarified butter) or oil in a small pan on medium heat. Add 4-5 sliced garlic cloves when the oil is just warm. Fry the garlic on low to medium heat until it turns brown and the oil is infused with garlic flavor. Add 1 dry red chili (optional). Add about 1.5 cups of the cooked base dal to the pan. Stir well, adding a little water if a thinner consistency is desired. Let it boil for about 2 minutes. Garnish with 1 tbsp chopped fresh coriander leaves (cilantro). Taste and add salt if needed. Serve hot.

4. 4.Prepare Tomato Dal Base

   Heat 1 tbsp oil in a small pot on medium heat. Reduce heat to low and add 1 tsp cumin seeds (jeera). Let them splutter. Add 1/2 cup finely chopped red onion. Fry onions on medium heat. Add a pinch of salt to soften them quickly. Once onions turn pale in color, add 1/2 tsp red chili powder (or cayenne pepper/paprika). Stir well. Add 1 cup chopped tomatoes. Cover the pot and cook on medium heat for 2 minutes to soften the tomatoes. Stir the softened tomatoes until pulpy. Add 1 tsp brown sugar (or jaggery/white sugar). Stir. Add about 1.5 cups of the cooked base dal to the pot. Rinse the dal pot with 1/4 cup water and add it to the tomato dal mixture. Stir well. Taste and add salt if needed. Let it boil for 2 minutes. Pour the tomato dal into a serving bowl.

5. 5.Prepare Tomato Dal Tempering (Tadka)

   Take a clean small pan (tadka pan). Heat 1 tbsp oil. Once the oil is hot, reduce heat to the lowest possible mark and add 1/2 tsp brown mustard seeds. Let them splutter. Add 1/4 tsp red chili powder (or curry powder) and 1 tbsp chopped fresh coriander leaves (cilantro). Immediately pour the tempering over the tomato dal in the serving bowl. Serve hot.