Step-by-Step Instructions

1. 1.Rinse Lentils

   Rinse 0.5 cup of red lentils (Masoor Dal) very well under running water until the water runs clear. This step is crucial to remove dust and impurities.

2. 2.Combine Ingredients for Dal

   Transfer the rinsed lentils to a pot. Add chopped onions, sliced garlic, 2 whole green chilies, 0.5 teaspoon of turmeric powder, and 1 teaspoon of oil.

3. 3.Add Water and Bring to Boil

   Add 3 cups of hot water to the pot. Cover the pot partially and bring the mixture to a boil on high heat. Do not cover fully to prevent boil-over.

4. 4.Skim Foam and Cook Lentils

   Once the dal starts boiling, lower the heat to medium-low. Remove any foam that comes up initially with a spoon, being careful not to remove onion or garlic pieces. Continue cooking until the lentils start to break up and become mushy. This process took approximately 28 minutes in the video. Add more hot water if the water dries up before the lentils are fully cooked.

5. 5.Mash Lentils

   Once the lentils are mushy, remove the whole green chilies. Mash the dal using a dal ghotni (wooden masher) or a wire whisk until it forms a smooth and silky broth. You can adjust the consistency by boiling longer for a thicker dal or adding more hot water for a thinner dal.

6. 6.Prepare Tempering (Tarka)

   In a separate pot, heat 2 tablespoons of oil. Once the oil is hot, lower the heat to low. Add 0.5 teaspoon of Panch Phoron (Bengali Five Spice) and 4 whole dry red chilies. Stir until the seeds splutter and their flavor is released into the oil. Remember to keep the heat low to prevent burning the spices.

7. 7.Sauté Onions for Tarka

   Add sliced onions to the tempering pot along with a pinch of salt to help them soften faster. Fry the onions on medium-low heat until they turn brown.

8. 8.Combine Dal and Tarka

   Remove some of the browned onions for garnish if desired. Pour the cooked dal into the tempering pot. This will create a sizzling sound as the hot tempering mixes with the dal.

9. 9.Add Salt and Coriander

   Add 2 teaspoons of salt to the dal and stir well. Add chopped fresh coriander leaves and stir to combine.

10. 10.Final Boil and Serve

    Allow the dal to come up to a rolling boil. Taste and adjust seasonings as needed. Serve hot, garnished with the reserved brown onions.