Step 1: Chop Onion

Chop 1 onion into small pieces.

Step 2: Sauté Onion

Heat 2 tablespoons of oil or ghee in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until it turns translucent and lightly golden.

Step 3: Add Aromatics and Spices

Add 1 tablespoon of ginger paste, 1 tablespoon of crushed garlic, and 2-3 teaspoons of curry powder to the pot. Cook for 1-2 minutes, stirring constantly, until fragrant.

Step 4: Dice Tomatoes

Dice 3 tomatoes into small pieces.

Step 5: Cook Tomatoes

Add the diced tomatoes to the pot. Cook, stirring occasionally, until the tomatoes soften and break down, about 5-7 minutes.

Step 6: Rinse Lentils

Rinse 1 1/3 cups of red/orange lentils under cold water until the water runs clear, then drain thoroughly.

Step 7: Combine and Season

Add the rinsed and drained lentils to the pot. Pour in 4 cups of water or stock. Season with salt and pepper to taste.

Step 8: Bring to a Boil

Bring the mixture to a boil over medium-high heat, stirring occasionally.

Step 9: Simmer Dal

Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for about 25 minutes.

Step 10: Stir During Simmering

During the simmering process, open the lid every 4-5 minutes and stir the dal to prevent it from sticking to the bottom of the pot.

Step 11: Chop Coriander

While the dal is cooking, finely chop fresh coriander.

Step 12: Finish with Coriander

After 25 minutes, turn off the heat. Add the chopped coriander to the dal and stir well to combine.

Step 13: Serve

Serve the hot dal in a bowl.

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

• Serve hot with steamed rice, naan bread, or roti for a complete meal.

• For extra flavor, temper the dal with a tadka of mustard seeds, curry leaves, and dried red chilies in ghee.

• Add other vegetables like spinach or carrots for added nutrition and texture.