1-Cooking a simple masoor dal recipe is all about keeping things easy and efficient, especially for everyday cooking with red lentils. Start by rinsing ½ cup (95 grams) of masoor dal under cold water until the water runs clear, which helps remove any impurities and ensures a clean flavor. Next, in a pot or pressure cooker, combine the rinsed lentils with 2 medium deseeded and chopped tomatoes (about ½ to ¾ cup), the optional 1 green chili, and 1¼ to 1½ cups of water use 1 cup if you’re using an Instant Pot, and add ¼ cup extra if including moong dal for a twist.

2-Cook the mixture on the stovetop over medium heat until the lentils are soft, or use a pressure cooker for quicker results, which takes about 20 minutes total. Once cooked, mash the dal to your desired consistency for that creamy red lentil curry texture. Then, prepare the tempering by heating 1 to 2 tablespoons of ghee, butter, or oil in a separate pan. Add ¼ teaspoon of mustard seeds if using, followed by ½ teaspoon cumin seeds, 1 dried red chili broken into pieces, and 2 chopped garlic cloves; let them sizzle for a moment to release their aroma.

3-Quickly stir in a pinch of asafoetida, ¼ to ½ teaspoon Kashmiri red chili powder, ¼ teaspoon turmeric powder, and ⅛ teaspoon garam masala. Pour this flavorful tempering into the cooked dal and mix well. Finally, add ½ teaspoon salt to taste and ½ teaspoon crushed kasuri methi, letting the dal simmer for 2 more minutes to blend everything perfectly. Finish with 2 tablespoons finely chopped coriander leaves for garnish and 1 to 2 tablespoons lemon juice just before serving. This step-by-step approach makes masoor dal for everyday cooking a breeze, ready in just 25 minutes.