Step-by-Step Instructions

1. 1.Wash the Dal

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

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

11. 11.Combine Tadka and Dal

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

12. 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.