Step-by-Step Instructions

1. 1.Prepare the Ingredients

   Thoroughly wash 1 cup of red lentils until the water runs clear. Finely chop 2 large tomatoes.

2. 2.Combine Dal Ingredients

   In a large pot, combine the washed lentils, 5 cups of water, chopped tomatoes, 1 tsp of ginger-garlic paste, 1.5 tsp of turmeric powder, and salt to taste. Stir everything together.

3. 3.Cook the Dal

   Place the pot on high heat and bring the mixture to a boil. Once it starts bubbling, reduce the heat to low-medium, cover with a lid, and let it simmer for about 20 minutes.

4. 4.Thicken the Dal

   After 20 minutes, check the dal. Use a ladle to gently press and mash some of the lentils against the side of the pot. This will help thicken the dal and give it a creamier consistency.

5. 5.Start the Tarka

   In a separate small pan (tarka pan), melt a generous amount of butter or ghee over medium heat.

6. 6.Temper the Spices

   Once the butter is hot, add a pinch of asafoetida and 1 tsp of cumin seeds. Let them sizzle for a few seconds.

7. 7.Fry Aromatics

   Add finely sliced red onion and chopped garlic to the pan. Sauté, stirring frequently, until the onions and garlic turn a nice golden brown color. Be careful not to burn them.

8. 8.Finish the Tarka

   Just before taking the tarka off the heat, add a pinch of Kashmiri red chilli powder for color and give it a quick stir.

9. 9.Combine Tarka and Dal

   Carefully pour the hot tarka directly into the pot of cooked dal. You will hear a loud sizzle. Immediately cover the pot with a lid to trap all the fragrant aromas.

10. 10.Garnish and Serve

    After a minute, remove the lid and stir the tarka into the dal. Transfer to a serving bowl. Garnish with a squeeze of fresh lime juice, fresh coriander, sliced chillies, and some of the fried onions from the tarka. Serve hot with rice and a side of raita.