Step 1: Rinse and Cook the Lentils

• Wash the musur dal – Rinse 1 cup of musur dal (red lentils) under running water until the water runs clear. This removes excess starch and prevents stickiness.
• Cook the dal – In a deep pot or pressure cooker, add:
• 1 cup musur dal
• 3 cups water (adjust for your desired consistency)
• ½ teaspoon turmeric powder
• ½ teaspoon salt
• Cooking options:
• Stovetop: Bring to a boil, then let it simmer on low for 15–20 minutes, stirring occasionally, until soft.
• Pressure cooker: Cook for 2 whistles on medium heat, then allow natural pressure release.
• Mash lightly – Once cooked, stir and mash slightly for a creamier texture. Set aside.

Step 2: Prepare the Tempering (Tadka)

• Heat oil or ghee – In a small pan, heat 1 tablespoon of mustard oil or ghee over medium heat.
• Add whole spices – Once hot, add:
• 1 teaspoon cumin seeds or mustard seeds (let them splutter)
• 1 bay leaf
• 1–2 dried red chilies (optional, for extra warmth)
• Sauté aromatics – Stir in:
• 1 small onion, finely chopped – Cook until golden brown.
• 2 cloves garlic, minced and 1 teaspoon grated ginger – Sauté until fragrant.
• Add tomatoes & spices – Stir in:
• 1 small tomato, chopped – Cook until soft and pulpy.
• ½ teaspoon red chili powder (adjust as needed)
• Salt to taste

Step 3: Combine and Simmer

• Pour the tadka (tempering) over the cooked dal and stir well.
• Add ½ cup of hot water if needed to adjust consistency.
• Let it simmer for 5–7 minutes, allowing all the flavors to blend beautifully.

Step 4: Final Touches & Serving

• Garnish with fresh coriander leaves for a pop of freshness.
• Just before serving, squeeze lemon juice for a subtle tangy lift.

Pro Tip: For an extra layer of smoky flavor, use the Dhungar method—place a small piece of hot charcoal in a metal bowl, drizzle with ghee, and cover the dal for 1–2 minutes.