Step-by-Step Instructions

1. 1.Rinse Lentils

   Thoroughly rinse 1/2 cup of red lentils (masoor dal) under running water a few times until the water runs clear, removing any dust or impurities.

2. 2.Combine Ingredients for Dal

   Transfer the rinsed lentils to a pot. Add 1/2 chopped onion, 4-5 sliced garlic cloves, 2 whole green chilies, 1/2 teaspoon turmeric powder, and 1 teaspoon oil.

3. 3.Add Water and Cook

   Pour 3 cups of hot water into the pot. Partially cover the pot and bring it to a boil over high heat. Do not cover fully to prevent foaming and spillover.

4. 4.Skim Foam and Simmer

   Once boiling, lower the heat to medium-low. Remove any foam that comes to the surface using a spoon. Continue to simmer, adding more hot water if the dal starts to dry out, until the lentils are mushy and broken down (approximately 28 minutes).

5. 5.Mash the Dal

   Once the lentils are cooked and mushy, remove the green chilies. Mash the dal using a dal ghutni, the back of a ladle, or a wire whisk until it forms a smooth, silky broth. Adjust 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 1/2 teaspoon of Panch Phoron. Allow the seeds to splutter to release their flavor.

7. 7.Add Chilies and Onions

   Add 4 whole dry red chilies and 1/2 sliced onion to the oil. Add a pinch of salt to help soften the onions faster.

8. 8.Sauté Onions

   Fry the onions over medium-low heat until they turn brown. Remove a portion of the browned onions to use as a garnish at the end.

9. 9.Combine Dal and Tempering

   Pour the cooked dal into the pot with the tempering. Add 2 teaspoons of salt (or to taste) and 2 tablespoons of chopped coriander leaves (optional). Stir well.

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 browned onions.