Masoor dal with panch phoron, dry red chilli and onion tadka

Rinse the lentils several times until the water is no longer cloudy.

In a pot, add the lentils, chopped onions, sliced garlic and two whole green chilies, half a teaspoon turmeric and a teaspoon of oil.

Add 3 cups hot water; keep more hot water handy.

Partially cover over high heat so it does not foam over; lower the heat once it boils and skim off the initial foam without removing onion or garlic.

Cook until the lentils are mushy and form one smooth, silky broth, adding hot water if it dries up, about 28 minutes.

variation: pressure cook 12 minutes in an Instant Pot or 10 minutes in a stovetop pressure cooker, with 1 1/2 cups water and a teaspoon of salt added at the start.

Remove the green chilies and mash the dal with the back of a ladle, a wire whisk or a dal guttoni.

Boil over higher heat to thicken, or add hot water to thin; thin to serve with rice, thicker with roti.

In another pot heat 2 tablespoons oil, then lower the heat to low.

Add half a teaspoon panchforon, oil hot enough for the seeds to splutter but on low so they do not burn and turn bitter; add 4 whole dry red chillies.

Add thinly sliced onions with a pinch of salt and fry on medium-low until brown; remove some for garnish.

Pour in the dal and add 2 teaspoons salt.

Bring to a rolling boil, thicken or thin with hot water as wanted, remembering lentils thicken as they cool; taste and adjust the seasoning.

Top with the reserved brown onions before serving.