1
Dry roast the dal (optional): 5–8 minutes until yellowish-brown. It keeps the flavour and aroma. I roast a batch ahead and store it.
2
Wash and drain 1½ cups of dal, then add 3 measures of water per measure of dal, a little salt and turmeric.
3
Cook on medium-high for about 20 minutes, skimming off the foam. It's done when fully cooked but you can still see the grains.
4
Mash lightly with a potato masher and divide into 3 portions.
5
Style 1, roasted garlic dal. Slice 6–7 garlic cloves and chop the coriander.
6
Heat coconut oil on medium, add cumin seeds, then the red chillies.
7
Roast the garlic 5–6 minutes until slightly brown, then add curry leaves and kasuri methi.
8
Pour over one portion of dal, garnish with coriander, and serve with plain rice.
9
Style 2, onion-tomato dal. Chop the onion, tomato, ginger and garlic.
10
Heat ghee, add cumin seeds, then sauté the ginger and garlic for a few minutes (no need to brown).
11
Add the slit green chillies, then the onions until translucent, then the tomatoes.
12
Add the spices: turmeric, chilli powder and hing.
13
Add ½ cup water and the dal, sprinkle kasuri methi, cover and cook 5 minutes. Garnish with coriander; best with roti, chapati or naan.
14
Style 3, Kerala coconut dal. Grind ½ cup grated coconut, green chillies and cumin seeds with a little water to a very smooth paste.
15
Reheat the last portion of dal. When it bubbles, stir in the coconut paste, rinse the jar with a little water into the pot, and bring back to a bubble.
16
Serve as it is, or temper with oil, mustard seeds and red chillies if you like. A sadya speciality.