Step 1: Wash and Cook Lentils

Wash the moong dal and red lentils thoroughly under running water until the water runs clear. Add the washed lentils to a saucepan with 3 cups of water and cook until they are tender and cooked to your preference. Alternatively, cook them in an Instant Pot for 5-6 minutes on high pressure.

Step 2: Prepare Aromatics

Peel and mince 1 tablespoon of ginger and 1 tablespoon of garlic. Mince 1-2 green chilies. Chop 1 cup of red onion and 1/2 cup of tomato.

Step 3: Start the Tadka (Spiced Oil)

Heat 1 tablespoon of oil in a skillet over medium-high heat. Once the oil is hot, add 1/2 teaspoon of black mustard seeds and 1/2 teaspoon of cumin seeds. Let them sizzle and pop for a few seconds to 1 minute, depending on your stove.

Step 4: Sauté Aromatics

Reduce the heat to medium. Add the minced ginger, garlic, green chilies, chopped onion, and 1/2 teaspoon of salt. If using, add 1/4 teaspoon of hing (asafoetida) at this point. Mix well and sauté, adding splashes of water in between, until the onions and garlic start to turn golden brown.

Step 5: Add Ground Spices and Tomatoes

Once the aromatics are golden, add 1 teaspoon of ground coriander, 1/2 teaspoon of turmeric, and 1/2 teaspoon of cayenne pepper. You can also add a little garam masala if you like. Add 1 tablespoon of lemon juice and the chopped tomatoes. Mix well and cook until the tomatoes are jammy, pressing larger pieces with your spatula after a few minutes.

Step 6: Combine with Cooked Lentils

Add the cooked lentils to the tadka mixture and mix really well. Stir in half of the chopped cilantro (about 1/4 cup).

Step 7: Adjust Seasoning and Serve

Taste the dal and adjust the salt and heat (add more cayenne or red pepper flakes if desired). Adjust the consistency by adding more water if the dal is too thick. Switch off the heat. Garnish with the remaining cilantro and a squeeze of fresh lemon juice. Serve hot with rice, roti, naan, or a side salad.

• You can use any type of lentils for this recipe, such as just red lentils, just moong dal, toor dal (split pigeon peas), or chana dal (split chickpeas).

• For oil-free cooking, temper and roast spices in a dry pan, adding splashes of water to prevent burning.

• Adjust the cooking time for lentils based on your preferred texture; they don't have to be overly mushy if you prefer them firmer.

• Hing (asafoetida) is optional; it adds a flavor similar to onion/garlic and aids digestion, but other spices also help.

• Add a little garam masala for extra flavor if desired.

• Use different types of lentils or a mix of lentils.

• Add other vegetables or tofu to the tadka for a more substantial dish.

• Serve with flatbread (roti, naan) instead of rice.

• Include a side salad of onion, cucumber, and tomato with black pepper, salt, and lemon juice.