Step-by-Step Instructions

1. 1.Rinse the Lentils

   Take 1/2 cup of red lentils (Masoor Dal) and rinse them thoroughly under running water until the water runs clear and is no longer cloudy. This removes dust and impurities.

2. 2.Combine Dal Ingredients

   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 of turmeric powder, and 1 teaspoon of oil. Pour in 3 cups of hot water.

3. 3.Cook the Dal

   Partially cover the pot and cook on high heat until it starts boiling. Once boiling, lower the heat to medium-low and remove any foam that comes to the surface. Continue cooking until the lentils start to break up. If the water dries up before the lentils are cooked, add another 1/2 cup of hot water. Cook until the lentils are mushy and form a smooth, silky broth, which took approximately 28 minutes in this video.

4. 4.Mash the Dal

   Once the lentils are cooked and mushy, remove the whole green chilies. Mash the dal using a dal ghotni (wooden masher), the back of a ladle, or a wire whisk until it reaches a smooth consistency.

5. 5.Prepare the 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 and stir until the seeds splutter and become aromatic. Add 4 whole dry red chilies and fry them for a minute until they release a beautiful, smoky flavor.

6. 6.Fry Onions for Tempering

   Add 1 medium sliced onion to the tempering pot along with a pinch of salt to help them soften faster. Fry the onions on medium-low heat until they turn golden brown.

7. 7.Combine Dal and Tempering

   Once the onions are browned, remove a small portion of the fried onions to use as a garnish later. Pour the cooked and mashed dal into the tempering pot with the remaining fried onions and spices. This will create a sizzling sound. Add 2 teaspoons of salt (adjust to taste) and stir well.

8. 8.Final Boil and Garnish

   Add 1/4 cup of chopped coriander leaves and stir. Allow the dal to come up to a rolling boil. Taste and adjust seasonings as needed. If you prefer a thicker consistency, continue boiling until it thickens. If you prefer a thinner, soupier consistency, add more hot water. Serve hot, garnished with the reserved fried brown onions.