Step 1

Thoroughly wash and sort through the red lentils to ensure they are free from foreign contaminants. Set the clean lentils aside to drain in a mesh strainer.

Step 2

Heat the oil in a pot over high heat. This usually takes around 60 seconds, depending on how thick the metal of your pot is. Once the oil is hot, add the mustard seeds and cook them until they pop and sputter rapidly.

Step 3

Add the ginger, diced chilies, aromatic spices, and salt to the pot and reduce the heat to medium. Stir the ingredients together and cook for approximately 90 seconds until the spices become fragrant and emit their aroma.

Step 4

After the spices are fragrant, add the diced tomato, curry leaves, and cilantro. Sauté the mixture for about 3-4 minutes until the tomatoes begin to break down.

Step 5

Add the red lentils along with the water or broth into the pot.

Step 6

Once the mixture has reached a boil, cover the pot with a lid and reduce the heat to a simmer. Let the dahl cool for 60-75 minutes, opening the lid to stir occasionally, until the lentils become tender and start to fall apart. If you want a smoother dahl, you can cook it longer (up to 2 hours), adding water as needed to keep it from drying out or becoming too thick.

Step 7

When the dahl is fully cooked, transfer it to an attractive serving bowl. If desired, stir in a couple of spoonfuls of unsweetened vegan yogurt or full-fat coconut milk. Lightly dust the dahl with Kashmiri red chili powder for an extra kick, and garnish with fresh cilantro leaves to elevate the flavor and add a pop of color. Serve hot over basmati rice (you can try it with my sattvic veg biryani) or grilled naan.