Step 1: Wash the Dal

Take 1 cup of masoor dal and wash it 2-3 times under running water until the water runs clear.

Step 2: Cook the Dal

In a pot on high heat, add the washed dal, 4 cups of water, 1/2 teaspoon of turmeric, and salt to taste (about 1 tsp). Stir to combine.

Step 3: Boil and Simmer

Cover the pot and bring the mixture to a boil. Once it boils, lower the heat and let it simmer partially covered to prevent it from boiling over.

Step 4: Skim and Continue Cooking

Optionally, skim the foam that forms on the surface. Continue simmering on low heat, partially covered, and stirring occasionally until the dal is cooked through.

Step 5: Prep the Tadka Ingredients

While the dal is simmering, prepare the ingredients for the tadka. Finely chop 1 green chile, 1 tbsp of ginger, and 1 tbsp of garlic.

Step 6: Check Dal for Doneness

The dal is ready when the lentils are tender and cooked through, and the water and dal are well incorporated into a cohesive, soupy consistency.

Step 7: Adjust Consistency

If the dal is too watery, mash a spoonful of the cooked dal and stir it back in to thicken. If it's too thick, add a little more water. The ideal consistency is well-blended but still has some texture.

Step 8: Prepare the Tadka

In a separate small pan, heat 2-3 tbsp of oil. Add 1 tsp of cumin seeds and let them sizzle for a few seconds.

Step 9: Sauté Aromatics

Add the chopped green chiles, ginger, garlic, and 2 whole dried red chiles to the hot oil. Fry for about 30 seconds until fragrant.

Step 10: Add Spices to Tadka

Turn off the heat. Add 1/4 tsp of cayenne or 1/2 tsp of Kashmiri mirch to the pan and stir. Immediately add a splash of water to prevent the spices from burning and to release their color and flavor.

Step 11: Combine Tadka and Dal

Pour the prepared tadka into the pot of cooked dal and stir everything together until well combined.

Step 12: Garnish and Serve

Finish the dal by squeezing in the juice of half a lime or lemon and stirring in fresh chopped coriander. Serve hot with rice, chapati, kachumber, pickles, or yogurt.

• Skimming the foam that rises while cooking the dal is an optional step.

• If the dal is too watery, you can mash a small portion of the cooked dal and add it back to the pot to help thicken the texture.

• If the dal is too thick, you can add more water. Dal is forgiving and easy to adjust.

• After adding powdered spices to the hot oil for the tadka, add a splash of water to prevent them from burning.

• Use 1/4 tsp cayenne for more heat or 1/2 tsp Kashmiri mirch for a milder flavor and vibrant color.