Step 1: Prepare Lentils and Heat Oil

Wash red lentils thoroughly and boil them for about 5 minutes until tender. Heat 3 tablespoons of sunflower oil in a pot or wok over medium-high heat.

Step 2: Infuse Oil with Whole Spices

Add 2 teaspoons of black mustard seeds, 2 teaspoons of cumin seeds, and 2-3 dried red chilies to the hot oil. Sauté for a few seconds until fragrant and the mustard seeds begin to pop, infusing the oil with flavor.

Step 3: Add Curry Leaves and Onion

Carefully add 15-20 fresh curry leaves to the pot (they may crackle). Immediately add 1 large chopped red onion. Sauté the onion for 3-4 minutes until it starts to change color and soften.

Step 4: Incorporate Garlic-Ginger Paste and Powdered Spices

Add 1 tablespoon of garlic ginger paste, 1 teaspoon of turmeric powder, 1 teaspoon of chili powder, and 1 teaspoon of salt to the pot. Stir well for a few seconds to combine all the spices with the onions.

Step 5: Add Tomatoes and Fresh Chilies

Add 1 large chopped tomato and 6-7 fresh green chilies (whole) to the mixture. Continue to cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and release their moisture, forming a saucy base.

Step 6: Combine with Cooked Lentils

Add the 2 cups of cooked red lentils to the pot. Stir thoroughly for 3-4 minutes, ensuring the lentils are well coated with the spice mixture and flavors are combined.

Step 7: Simmer the Dal

Pour in 280 ml (approximately 1/2 pint) of water. Stir, then lower the heat to a gentle simmer. Cover the pot with a lid and let it cook for 7-8 minutes, stirring every now and then to prevent sticking and ensure even cooking.

Step 8: Final Seasoning and Garnish

Remove the lid. Check the consistency and taste for salt, adjusting if necessary. Sprinkle 1/2 teaspoon of garam masala powder and 1/4 cup of fresh chopped coriander/cilantro over the dal. Give it a final gentle stir.

• Adjust the number of fresh green chilies to your preferred spice level.

• Check for salt and adjust to taste after simmering.

• For a thinner consistency, add more water. For a thicker consistency, cook longer with the lid off to allow steam to escape.