Step 1: Rinse Lentils Thoroughly

Rinse 1/2 cup of red lentils (masoor dal) multiple times under running water until the water runs clear. This step is crucial for removing any dust and impurities.

Step 2: Combine Ingredients for Dal

Transfer the rinsed lentils to a cooking pot. Add 1 medium diced onion, 6-7 sliced garlic cloves, 2 whole green chilies, 1/2 teaspoon turmeric powder, and 1 teaspoon oil.

Step 3: Add Water and Cook

Pour 3 cups of hot water into the pot. Partially cover the pot and cook on high heat until the mixture starts boiling.

Step 4: Simmer and Skim

Once boiling, lower the heat to medium-low. Remove any foam that comes up initially using a spoon, being careful not to remove any onion or garlic pieces along with it.

Step 5: Cook Until Mushy

Continue cooking until the lentils start to break up and become mushy, forming a smooth and silky broth. This process took approximately 28 minutes in the video. If the water dries up before the lentils are cooked, add more hot water as needed.

Step 6: Mash the Dal

Once the lentils are cooked to a mushy consistency, remove the whole green chilies. Mash the dal using the back of a ladle, a wire whisk, or a traditional dal ghutni until it reaches your desired smoothness.

Step 7: Adjust Dal Consistency

If you prefer a thicker dal, increase the heat and let it boil away until it thickens to your liking. If you prefer a thinner consistency, add more hot water. Taste and adjust seasonings if necessary.

Step 8: 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 (Bengali five-spice blend) and 4 whole dry red chilies. Stir for a few seconds until the spices splutter and become aromatic.

Step 9: Fry Onions for Tarka

Add 1 large sliced onion and a pinch of salt to the tempering pot. Fry the onions on medium-low heat, stirring occasionally, until they turn golden brown.

Step 10: Garnish (Optional)

Once the onions are golden brown, remove a small portion of the fried onions and dry red chilies from the pot. These will be used as a garnish at the end.

Step 11: Combine Dal and Tarka

Carefully pour the cooked and mashed dal directly into the tempering pot with the fried spices and onions. You will hear a sizzling sound as they combine.

Step 12: Season and Boil

Add 2 teaspoons of salt to the dal and stir well to combine all the flavors. If using, add the chopped coriander leaves. Allow the dal to come to a rolling boil, then remove it from the heat.

Step 13: Serve

Serve the delicious Masoor Dal hot, garnished with the reserved fried onions and dry red chilies. Enjoy with rice or roti.

• Always rinse lentils thoroughly to remove dust and impurities.

• When adding whole spices to hot oil, lower the heat to prevent burning and ensure their flavor is fully released into the oil.

• Lentils thicken considerably as they cool; adjust consistency accordingly by adding more hot water if needed.

• For a thicker dal, allow it to boil longer to reduce; for a thinner dal, add more hot water.

• For faster cooking, use a pressure cooker: add 1.5 cups hot water and 1 teaspoon salt with the initial ingredients, then pressure cook for 12 minutes in an Instant Pot or 10 minutes in a stovetop pressure cooker.

• Adjust the number of green and dry red chilies to suit your spice preference. You can slit or chop green chilies for more heat.