Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.