Step 1 - Boiling the Lentils with simple seasonings.
Lentils can have some organic material mixed in so they need to be picked through.
- Put them in a pot and wash them. Strain them in a strainer.
- Add the dal to a large pot and water or in a pressure cooker. The texture of the dal depends on the water to dal ratio. Obviously, more water produces a thinner soupier dal, less a thicker creamier dal. A good rule is 4 or 5 cups for every cup of dry dal. Pressure cooking only requires 3.5 cups to 4 cups of water.
- Add salt, turmeric and ginger paste. Bring to a boil. Add veggies at this time if you like.
- Reduce to simmer. As the dal cooks, feel free to add water if it becomes too thick. If using a pressure cooker, pressure cook for 10 minutes.
- When the lentils are done to your liking reduce heat to low/warm.
- Make the seasonings or masala.

Step2 - Flavorinf the lentils
- In a separate skillet, heat up some oil/ghee.
- Make sure there is enough oil in the pan to get a nice fry out of the spices (you don't want them to scorch).
- To the hot oil add some or all of the following spices: cumin or mustard seeds, ground coriander, ground cumin, fresh curry leaves, cayenne, and hing or asafetida.
- When the spices begin to brown, splutter, change color and become aromatic, remove from heat quickly.
- Also consider adding chopped and sauteed garlic and onion.

Step 3 - Garnishing the lentils
Stir the masala or seasonings into the lentils.
- Season with lime juice or lemon juice - Garnish with chopped fresh cilantro or coriander leaves
- Serve with rice or bread.

© Kavita Mehta
photo credit Kavita Mehta