Step-by-Step Instructions

1. 1.Prepare Dal

   Rinse 1 cup of masoor dal several times until the water runs clear.

2. 2.Heat Ghee

   Heat 2 tablespoons of ghee (or oil) in a pan over medium heat until it starts to shimmer.

3. 3.Temper Mustard Seeds

   Test the ghee with one mustard seed; if it sizzles, add 1 teaspoon of mustard seeds and let them pop for a few seconds.

4. 4.Add Spices and Aromatics

   Add 1 teaspoon of turmeric powder, 1 tablespoon of minced fresh ginger, and 1/2 teaspoon of black pepper to the pan. Stir and cook for a few seconds until fragrant.

5. 5.Combine Dal and Water

   Add the rinsed masoor dal and 3 cups of water to the pan. Stir well to combine all ingredients.

6. 6.Bring to a Boil and Simmer

   Turn the heat up to bring the dal to a boil, then reduce the heat to medium and let it simmer for about 15 minutes, stirring occasionally.

7. 7.Adjust Water (if needed)

   After about 10 minutes of simmering, if the dal appears too thick or low on liquid, add about 1 cup of extra water.

8. 8.Check Doneness

   After 15 minutes of simmering, check if the dal is fully cooked by mashing a few grains against the side of the pan; they should smash easily into a mush.

9. 9.Thicken (Optional)

   For a thicker consistency, continue to cook for a few more minutes and mash some of the dal against the edge of the pan with a spoon.

10. 10.Season and Finish

    Add 1 teaspoon of salt, the remaining 1/2 teaspoon of black pepper, and 1 tablespoon of lemon juice. Stir well and turn off the heat.

11. 11.Serve

    Let the dal cool for a few minutes before serving.