Step 1: Soak the Lentils

Add 1/2 cup musurir dal, 1/4 cup moong dal, and 1/4 cup toor dal to a bowl. Pour enough water to cover the lentils and soak for 20 minutes.

Step 2: Cook the Dal

After soaking, drain the lentils and transfer them to a pot. Add 4 cups of water, 1/2 tsp salt, 1/4 tsp turmeric, and 1/2 tsp cooking oil. Stir well. Add 2 small bay leaves. Bring to a boil, then reduce heat to a low simmer and cook for 20 minutes until the lentils are soft and tender. Check the softness by pressing a lentil between your fingers.

Step 3: Prepare the Tempering Base

Heat 2 tbsp cooking oil in a wok or large pan over medium heat. Add 1 tsp cumin seeds and let them splutter for about 30-60 seconds. Add 1 small chopped onion and 2 dry red chilies. Sauté until the onions turn light brown, approximately 3-4 minutes.

Step 4: Add Aromatics and Spices

Add 1 1/2 tsp chopped garlic and 1 1/2 tsp chopped ginger to the wok. Continue to sauté until the ginger and garlic are fragrant and the mixture is light brown, about 2-3 minutes. Then, add 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, and a big pinch of turmeric. Mix well and sauté the spices for 1-2 minutes. Add about 1/4 cup of water to prevent the spices from burning and to help them cook into a paste. Stir until the water evaporates and the oil starts to separate.

Step 5: Incorporate Tomatoes and Green Chilies

Add 1 small chopped tomato and 2 chopped green chilies to the wok. Add 1/2 tsp salt (or to taste). Sauté for 2 minutes on medium-high heat, stirring occasionally, until the tomatoes soften and blend into the mixture. Add another splash of water if needed to achieve a thick, well-cooked masala.

Step 6: Combine Dal with Tempering

Sprinkle 1/2 tsp dried fenugreek (kasuri methi) into the tempering mixture and stir. Pour the cooked dal from the pot into the wok with the tempering. Mix thoroughly, ensuring the tempering is evenly distributed throughout the dal. If the dal is too thick, add about 1/4 cup of hot water to reach your desired consistency.

Step 7: Finish and Serve

Add 1 tbsp butter and 2 tbsp chopped coriander to the dal. Stir gently until the butter melts and the coriander is well combined. Sprinkle 1/2 tsp roasted cumin powder over the dal. For an extra touch, pour warm ghee (optional) on top before serving. Serve hot with rice or flatbread.

• Adjust the consistency of the dal by adding more hot water if you prefer a thinner consistency.

• For a richer flavor, use ghee instead of cooking oil for the tempering.

• Add spinach or other greens to the dal for added nutrition.

• Experiment with different combinations of lentils to vary the texture and flavor.