Step 1: Heat Ghee and Temper Spices

Heat 3 tablespoons of ghee in a pot over medium-low heat. Add 1/2 teaspoon of mustard seeds and 1/2 teaspoon of cumin seeds. Allow them to crackle and season the oil for about 10 seconds.

Step 2: Roast Garlic

Add 10-12 coarsely chopped garlic cloves to the pot. Roast the garlic on a nice slow and low flame until it develops a slight color, approximately 30 seconds to 1 minute.

Step 3: Add Curry Leaves and Dried Chilies

Once the garlic starts to roast, add 1/4 cup of fresh curry leaves and 5-6 dried red chilies to the pot. Stir everything together and continue to cook for a couple more minutes until the garlic is slightly roasted and the aromas are released.

Step 4: Add Powdered Spices

Add 1 teaspoon of turmeric powder, 1 tablespoon of coriander powder, 1 teaspoon of salt, and 1 teaspoon of Kashmiri chili powder to the pot. Stir well and roast the spices for 2 minutes.

Step 5: Add Lentils and Water

Add 2 cups of orange lentils (Masoor Dal), which have been soaked overnight, to the pot. Stir thoroughly to combine with the spices. Pour in 4 cups of hot water (garam pani).

Step 6: Boil the Dal

Bring the dal to a boil. You will notice a froth appearing on top; this is harmless protein and does not need to be skimmed off. Continue to boil the lentils for approximately 20 minutes, or until they have absorbed all the water and are starting to disintegrate.

Step 7: Final Stir and Seasoning

Once the dal has absorbed the water and is soft, remove it from the heat. Give it a really good stir to ensure everything is well combined and soft. Check for salt and add more if needed.

Step 8: Add Tamarind Paste and Serve

At the last stage, add 1 tablespoon of tamarind paste to the dal. Stir it in really well; it doesn't need to be cooked through. The tamarind paste will add a nice tangy flavor. The dal is now ready to be served.

• Always use fresh curry leaves for the best flavor; dried curry leaves offer no flavor.

• Soaking the orange lentils overnight gives them a super soft texture when cooked.

• Do not skim the froth that appears when the dal boils; it's harmless protein and doesn't impair the taste.