1. Add 1½ cups of red lentils to a colander with fine mesh and rinse well several times. Drain and set aside.
2. Grate ginger, garlic, and finely chopped onion and coriander leaves. Chop the carrot, tomato, and bell pepper and keep the seasonings on hand.
3. Heat oil in a saucepan on medium-high heat. Vegetable oil or coconut oil would be best for this recipe. Lower to medium heat and add ½ teaspoon of mustard seeds and ½ teaspoon of cumin seeds. Tip: Add more or less oil as per your cooking preference.
4. When the seeds begin to crackle, it is time to add finely chopped onions (around ½ cup). Sauté for 2-3 minutes until the onions lose the raw flavor and turn translucent. Now add ½ teaspoon of grated ginger and 1 teaspoon of minced garlic. Sauté for one minute until fragrant and the raw aroma is gone.
5. Add the chopped vegetables to the onion mixture. Add 2 tomatoes (around ¾ cup), 1 small carrot (¼ cup), and 1 small bell pepper (½ cup). Combine and sauté for 4 to 5 minutes. Stir frequently to ensure the food doesn’t burn or stick to the bottom of the pan.
6. Drain the lentils and add them to the pan with the spices.
7. Add ½ teaspoon turmeric, 1 teaspoon red paprika or red chili powder, and 1 teaspoon coriander powder. Add the salt (around 1 teaspoon) and the optional sugar now. Mix well and sauté for a minute or two to release the flavors.
8. Pour 3½ to 4 cups of water and stir well to combine. Cover with a lid and let the lentil simmer for 10 minutes.
9. Now add the final ingredient – 1 to 2 teaspoons of garam masala or mild curry masala, and simmer for a minute more. Taste and adjust seasonings. If you add cream or coconut milk, make sure to simmer on low heat for five more minutes.
10. Transfer to a serving bowl and garnish with seeds, coriander leaves, cream, or other ingredients as desired. Squeeze some lime juice or lemon juice for extra flavor. Serve warm with flatbreads, roti, rice, or cooked grains. Store leftover dal in an airtight container in the fridge for 3-4 days.

Hint: Frequently check if the lentils are cooked and tender to touch (not overcooked). Most of the liquid should have been absorbed, leaving a stew-like texture. Add ½ cup or more of water if your dal is too thick to reach your desired consistency.

To make in pressure cooker – Add the oil and tempering to the pan. Add vegetables and sauté. Add the dal, spices, salt, and water, close the cooker and pressure cook for 8-10 minutes. Release the pressure, garnish, and serve.

To make in Instant pot – Press the SAUTÉ button and make the tempering and sauté the veggies in the pan. Add red lentil, spices, salt, and water, mix well, and close the lid. Next, press the PRESSURE COOK button, select high pressure, set the timer for 4-5 minutes, and let it cook. Naturally release pressure for 15 minutes, then quick release the pressure. Keep it in warm mode until ready to serve.