Pour 1 tablespoon of mustard oil into a hot kadai.

Add the lentils to the smoking oil and stir for 5 minutes. (Pro tip: Let the mustard oil smoke first, or the dal tastes raw and bitter.)

Add 2 cups of hot water to the lentils.

Once the water comes to a boil, ladle out the white foam collecting along the sides of the pan. (Pro tip: Skim the foam patiently. Leftover foam makes the dal taste soapy and can upset the stomach.)

Add more water and cover the pan with a lid.

Remove the lid after 5 minutes.

Add chopped tomatoes and ½ teaspoon of turmeric powder.

Smash the boiled lentils with a smasher. It won’t take much time or effort.

Add more water to the boiled lentils as required.

Add sliced onion, chopped garlic, chilies, bay leaves, and 2 tbsp of mustard oil. (Pro tip: I always add the raw mustard oil at this stage. It is what gives the dal its real aroma.)

Add salt to taste and let it boil.

After desired texture is achieved, sprinkle the coriander leaves.

Home Style Masoor Dal is ready.