Step-by-Step Instructions

1. 1.Wash and Cook Lentils

   Wash 1 cup of red lentils (Masoor Dal) very well until the water runs clear. Transfer the washed lentils to a pressure cooker. Add 3 cups of hot water, 1/4 teaspoon of turmeric powder, and 1/2 teaspoon of salt. Pressure cook for 10 minutes. Once cooked, allow the pressure to be released naturally before opening the lid. Gently mix the cooked lentils with a ladle or spoon, ensuring not to mash them too much.

2. 2.Prepare Spice Paste

   In a bowl, combine 1 teaspoon of red chili powder (optional, or use sweet paprika), 1/2 teaspoon of turmeric powder, and 1.5 teaspoons of ground coriander. Add 4 tablespoons of water and mix well to form a smooth paste. Set aside.

3. 3.Sauté Onions and Spices

   Heat 2.5 tablespoons of oil in a wok or pan over medium heat. Once the oil starts shimmering, lower the heat and add 1 teaspoon of cumin seeds. Allow the seeds to splutter to release their flavor, but do not let them turn black. Add 1 large chopped onion and a little salt. Stir the onions on medium-high heat until they start to brown slightly along the edges.

4. 4.Add Ginger, Garlic, and Spice Paste

   Add 1 tablespoon of grated ginger and 2 cloves of chopped garlic to the sautéed onions. Stir for about 1 minute. Lower the heat and add the prepared spice paste. Stir for a few seconds, ensuring the spices do not burn.

5. 5.Cook Tomatoes and Green Chilli

   Add 2 chopped tomatoes to the pan along with a sprinkle of salt. Stir on medium-high heat for a few minutes until the tomatoes soften and become pulpy. Add the chopped coriander stalks (2 tbsp) and 1 chopped green chili. Stir well.

6. 6.Combine with Dal and Simmer

   Pour the cooked red lentils into the wok with the curry base. Stir to combine. Add 2 cups of hot water, little by little, to achieve your desired consistency. Add more salt to taste if needed. Let the dal simmer, uncovered, on medium heat for 5 minutes, stirring frequently to prevent sticking and scraping the sides of the pot.

7. 7.Add Fresh Coriander Leaves

   Perform a final taste test and adjust seasonings as necessary. Sprinkle 1/4 cup of chopped fresh coriander leaves over the dal and stir them in.

8. 8.Prepare and Add Tadka

   Heat a small pan on medium-low heat. Add 1 tablespoon of ghee (clarified butter). Once the ghee melts, add 2 broken dry red chilies and 2 thinly sliced garlic cloves. Cook until the garlic develops a light brown color. Take the pan off the heat and add a pinch of red chili powder. Immediately pour this aromatic tempering (tadka) over the prepared dal.