Step-by-Step Instructions

1. 1.Prepare the Lentils

   Combine 1/2 cup musurir dal, 1/4 cup moong dal, and 1/4 cup toor dal in a bowl. Add water to cover the lentils and soak for 20 minutes. After soaking, drain the water.

2. 2.Cook the Dal

   Transfer the soaked and drained lentils to a pot. Add 4 cups of water, 1/2 tsp salt, 1/4 tsp turmeric powder, 1/2 tsp cooking oil, and 2 small bay leaves. Stir well. Bring to a boil, then reduce heat to a low simmer and cook for 20 minutes until the lentils are soft and easily mashable.

3. 3.Prepare the Tempering (Tadka)

   Heat 2 tbsp cooking oil in a wok or large pan. Add 1 tsp cumin seeds and sauté until fragrant, about 30 seconds. Add 1 small chopped onion and 2 dry red chilies. Sauté until the onion turns light brown, stirring frequently. Then add 1 1/2 tsp chopped garlic and 1 1/2 tsp chopped ginger. Continue to sauté until the ginger and garlic are fragrant and the mixture is golden brown.

4. 4.Add Spices and Tomatoes

   To the sautéed mixture, add 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, and a big pinch of turmeric powder. Mix well and sauté for about 1 minute until the spices are fragrant and oil begins to separate. Add a splash of water (about 1/4 cup) to prevent burning and help the spices bloom, then cook until the water evaporates and oil separates again. Add 1 small chopped tomato, 2 chopped green chilies, and 1/2 tsp salt (or to taste). Sauté for 2 minutes over medium-high heat until the tomatoes soften and form a saucy consistency. Add another splash of water if needed and cook until thickened.

5. 5.Combine Dal and Tempering

   Add the cooked dal from the pot into the wok with the tempering mixture. Stir well to combine all ingredients. If the dal is too thick, add 1/4 cup of water to reach your desired consistency and stir.

6. 6.Finish and Serve

   Stir in 1 tbsp butter and 2 tbsp chopped coriander leaves. Sprinkle 1/2 tsp roasted cumin powder over the dal and stir gently. For an extra layer of flavor, you can optionally pour warm ghee over the dal just before serving. Serve hot with rice or flatbreads.