Step 1: Wash Lentils

Measure 1 cup of red lentils (masoor dal) and wash them thoroughly under running water until the water runs clear. Drain the water.

Step 2: Boil Lentils

Add 3 cups of water to a deep pot and bring it to a boil. Once boiling, add the washed lentils, 1 tsp grated ginger, 1 tsp turmeric powder, and 1-2 green chillies (optional). Stir well.

Step 3: Skim Scum

As the lentils boil, a white scum will float to the top. Use a ladle to skim this off.

Step 4: Simmer and Stir

Reduce the heat to low and cover the pot partially. Let the lentils simmer until tender, stirring occasionally to prevent sticking. This will take about 45 minutes. If using a pressure cooker, it takes about 10 minutes.

Step 5: Add Salt and Ghee

Once the lentils are almost tender, add 1 tsp salt (or to taste) and 1 tsp ghee (clarified butter). Stir to combine.

Step 6: Mash Lentils

Use a wooden masher (dal ghutni) or a whisk to mash the cooked lentils to your desired consistency. The base dal is now ready for tempering.

Step 7: Prepare Jeera Dal Tempering

Heat 1 tbsp oil in a separate deep pot or pan on medium heat. Once the oil is hot, lower the heat and add 1 tsp cumin seeds. Let the seeds crackle to release their flavor. Add 1 dry red chilli and stir.

Step 8: Combine Jeera Dal

Add several spoonfuls of the cooked dal base into the tempering pan. Stir well to combine the tempering with the dal. If the dal is too thick, add a little water to reach your desired consistency. Let it boil for about 2 minutes.

Step 9: Garnish Jeera Dal

Stir in 1 tbsp chopped coriander leaves. Your Jeera Dal is now ready. Pour into a serving bowl.

Step 10: Prepare Garlic Dal Tempering

Heat 1 tbsp ghee (clarified butter) in a clean pot on medium heat. Once the ghee is slightly warm, add 1 tbsp chopped garlic. Fry the garlic on low to medium heat until it turns golden brown. Add 1 dry red chilli (optional) and stir.

Step 11: Combine Garlic Dal

Add several spoonfuls of the cooked dal base into the tempering pan. Stir well. Let it boil for 2 minutes. Add water if you prefer a thinner consistency. Taste and add salt if needed.

Step 12: Garnish Garlic Dal

Stir in 1 tbsp chopped coriander leaves. Your Garlic Dal is now ready. Pour into a serving bowl.

Step 13: Prepare Tomato Dal Base

Heat 1 tbsp oil in a clean pot on medium heat. Once the oil is hot, lower the heat and add 1 tsp cumin seeds. Let the seeds splutter.

Step 14: Cook Onions and Spices

Add 1/2 cup chopped onions and a pinch of salt to the pan. Fry on medium heat until the onions turn pale. Then, add 1/2 tsp red chilli powder and stir well.

Step 15: Add Tomatoes and Sugar

Add 1/2 cup chopped tomatoes to the pan. Cover the pot and cook on medium heat for 2 minutes until the tomatoes turn soft and pulpy. Stir in 1 tsp brown sugar.

Step 16: Combine Tomato Dal

Add several spoonfuls of the cooked dal base into the pan with the tomato mixture. Rinse the dal pot with 1/2 cup water and add it to the dal for a thinner consistency. Stir well. Taste and add salt if needed. Let it boil for 2 minutes. Pour into a serving bowl.

Step 17: Prepare Final Tomato Dal Tempering

Take a small, clean pan and heat 1 tbsp oil on medium heat. Once the oil is hot, lower the heat to the lowest possible mark. Add 1 tsp brown mustard seeds and let them splutter. Switch off the stove.

Step 18: Finish Tomato Dal

Add 1/2 tsp red chilli powder and 1 tbsp chopped coriander leaves to the tempering pan. Immediately pour this tempering over the Tomato Dal in the serving bowl.

• Cook dal in a pressure cooker for faster results (10 mins vs 45 mins in a pot).

• Skim off white scum while boiling lentils for a clearer dal.

• Cover the pot partially while boiling lentils to prevent overflow.

• Adjust dal consistency by adding water for rice or keeping it thick for bread/roti.

• Toast tempering spices on low heat to prevent burning and release full flavor.

• Switch off the stove when adding chili powder and coriander leaves to tempering to prevent burning.

• Use butter or oil instead of ghee for tempering.

• Use cayenne pepper or paprika instead of red chili powder.

• Use jaggery or white sugar instead of brown sugar.

• Use curry powder instead of chili powder for tomato dal tempering.