1 Cup Masoor Dal (Red Lentils), Washed And Soaked For 30 Minutes

2 Tablespoons Ghee Or Vegetable Oil

1 Teaspoon Cumin Seeds

1 Teaspoon Coriander Seeds

1/2 Teaspoon Turmeric Powder

1 Teaspoon Red Chili Powder (Adjust To Taste)

1 Teaspoon Coriander Powder

Salt To Taste

Step: 1

Heat Ghee Or Oil In A Pressure Cooker Or A Large Saucepan Over Medium Heat.

Step: 2

Add Cumin Seeds, Bay leaves, And Coriander Seeds. Sauté For A Minute Until They Start To Crackle And Release Their Aroma.

Step: 3

Add The Chopped Onion And Sauté Until It Turns Translucent And Golden Brown.

Step: 4

Add Ginger Paste, Garlic Paste, And Green Chilies. Sauté For A Minute Until The Raw Smell Disappears.

Step: 5

Add Turmeric Powder, Red Chili Powder, Coriander Powder, And Salt. Mix Well And Cook For A Minute To Let The Spices Release Their Flavors.

Step: 6

Add The Chopped Tomatoes. Cook Until The Tomatoes Become Soft And Mushy.

Step: 7

Drain The Soaked Masoor Dal And Add It To The Pot. Stir Well To Coat The Lentils With The Spice Mixture.

Step: 8

Pour In 2 Cups Of Water And Give It A Stir. Adjust The Consistency Of The Dal By Adding More Water If Desired.

Step: 9

Cover The Pressure Cooker Or Saucepan With A Lid. If Using A Pressure Cooker, Cook The Dal For 4-5 Whistles, Or If Using A Saucepan, Simmer It Covered Until The Lentils Are Soft And Cooked Through (Approximately 25-30 Minutes).

Step: 10

Once The Dal Is Cooked, Check The Seasoning And Adjust If Needed.

Step: 11

Garnish With Fresh Coriander Leaves And Serve Hot With Steamed Rice Or Roti (Indian Bread). Squeeze A Lemon Wedge Over The Dal Before Eating For A Tangy Flavor.