Step-by-Step Instructions

1. 1.Prepare Lentils and Heat Oil

   Ensure your red lentils (Toor Dal or Moong Dal) are pre-boiled for about 6-7 minutes until softened. Heat 2-3 tablespoons of sunflower oil in a pan over medium-high heat.

2. 2.Temper Whole Spices

   Add 1 teaspoon of black mustard seeds, 1 teaspoon of cumin seeds, and 3-4 green cardamom pods to the hot oil. Stir until they start to pop and crackle, infusing the oil with their aroma.

3. 3.Sauté Vegetables

   Add the diced red onions, diced carrots, and diced potatoes to the pan. Season with salt. Sauté, stirring often, for 3-4 minutes until the vegetables begin to soften.

4. 4.Add Lentils, Garlic-Ginger, and Chilies

   Add the pre-boiled lentils, 2 heaped teaspoons of garlic-ginger paste, and 2-3 whole fresh green chilies (optional) to the pan. Stir well and cook for another 3-4 minutes.

5. 5.Incorporate Tomatoes and Powdered Spices

   Add the diced fresh tomato, 1 teaspoon of cumin powder, 1 teaspoon of chili powder, and 1 teaspoon of turmeric powder. Mix thoroughly and cook for 2-3 minutes, ensuring all ingredients are well combined.

6. 6.Simmer the Dal

   Pour enough water into the pan to cover the mixture. Lower the heat to medium and bring to a rolling boil. Simmer for 8-9 minutes, stirring every now and then. If the water reduces too much, top it up. Continue cooking until the vegetables are soft and the dal has thickened to your desired consistency.

7. 7.Garnish and Adjust Seasoning

   Turn off the heat. Stir in fresh chopped coriander/cilantro. Taste and adjust salt if necessary.

8. 8.Prepare and Add Final Tempering (Tadka)

   Transfer the cooked dal to a serving bowl. In a separate small pan, heat 1-2 tablespoons of sunflower oil. Add 1 teaspoon of cumin seeds and 2-3 dried red chilies. Heat for a few seconds until fragrant and sizzling, then immediately pour this hot tempering over the dal in the serving bowl.