Step-by-Step Instructions

1. 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.

2. 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.

3. 3.Skim Scum

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

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 9.Garnish Jeera Dal

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

10. 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.

11. 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.

12. 12.Garnish Garlic Dal

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

13. 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.

14. 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.

15. 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.

16. 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.

17. 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.

18. 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.