Wash and soak the daal

Rinse the masoor daal under cold water until it runs clear. Soak in fresh water for 20 minutes — this shortens cooking time and gives a creamier result.

Boil the daal

Drain the soaked daal. Add to a pot with water, turmeric, and salt. Bring to a boil, then reduce heat and simmer uncovered until the daal is completely soft and beginning to break down — about 20–25 minutes. Skim any foam that rises. Set aside.

Build the masala

Heat oil in a separate pan over medium-high heat. Add the onion and fry until deep golden — don't rush this, it takes 8–10 minutes and is the foundation of the flavour. Add ginger-garlic paste and cook 1 minute until the raw smell leaves.

Add tomatoes, red chilli powder, and coriander powder. Cook on medium heat, pressing the tomatoes and stirring frequently, until the oil separates from the masala and the mixture is a deep reddish-brown paste — about 8 minutes. This bhuno step is non-negotiable.

Combine masala and daal

Pour the cooked daal into the masala pan. Stir well to combine. Adjust consistency with a splash of water if needed — daal should be thick enough to coat the back of a spoon. Simmer together for 5 minutes. Taste and adjust salt.

In a small pan, heat ghee over high heat until shimmering. Add cumin seeds — they should sizzle immediately. Add sliced garlic and fry until just golden, about 30 seconds. Add dried red chillies and chilli flakes (optional). The moment the chillies darken (10–15 seconds), remove from heat.

Pour and serve

Transfer daal to a serving bowl. Pour the hot tarka directly over the daal — you should hear it sizzle on contact. Do not stir. Garnish with green chilli and fresh coriander. Serve immediately with fresh roti or plain basmati rice.