Step 1: Prepare the Dal

Wash 1 cup of dry Toor Dal thoroughly. Soak it in water for 1 hour, then boil for about 20 minutes until soft. This will yield approximately 4 cups of cooked dal.

Step 2: Temper the Spices

Heat coconut oil in a wok or pan over medium-high heat. Once hot, add the dried red chillies, cumin seeds, and fresh curry leaves. Sauté for a few seconds until fragrant.

Step 3: Sauté Onions

Add the sliced onions and a pinch of salt to the pan. Cook for 4-5 minutes, stirring occasionally, until the onions soften and become translucent.

Step 4: Add Aromatics and Vegetables

Add the ginger-garlic paste and fresh green chillies, and stir for a moment. Then, add the chopped tomatoes and the powdered spices: turmeric, chilli powder, cumin powder, and coriander powder.

Step 5: Cook the Masala

Stir everything together and cook for another 4-5 minutes, allowing the tomatoes to break down and the spices to cook until the oil begins to separate from the mixture.

Step 6: Combine with Dal

Add the 4 cups of cooked dal to the pan. Mix well to combine with the masala base. Continue to cook and stir for about 4 minutes.

Step 7: Simmer the Curry

Pour in about 2 cups of water, or enough to reach your desired consistency. Bring the dal to a lively simmer and cook for 8-9 minutes, allowing the flavors to meld together.

Step 8: Garnish and Serve

Turn off the heat. Add the freshly chopped cilantro (coriander) to the dal and give it a final stir. Serve hot.

• Wash the dal thoroughly 2-3 times before cooking to remove any grit or stones.

• Soaking the dal for an hour before boiling helps it cook faster and more evenly.

• Adjust the amount of water to achieve your desired consistency, from a thick 'dal fry' to a more soupy curry.

• Use ghee instead of coconut oil for a richer, non-vegan flavor.

• Add other vegetables like spinach or carrots along with the tomatoes.