• A cup of your preferred type of dhal.
  You can use a mixture.
   
• Several tablespoons of ghee (or neutral cooking oil - your preference).
   
• 1 small red onion; finely diced.
   
• A couple teaspoons of turmeric powder.
   
• 1 teaspoon of cumin seeds.
   
• 1 teaspoon of ginger paste (or chopped).
   
• 2 - 3 teaspoons of garlic paste (or chopped).
   
• 1 teaspoon of mustard seeds (optional; it is often used in Bangladeshi versions of Tadka Dhal).
   
• 1 teaspoon coriander powder.
   
• A sprig of curry leaves.
   
• Chilli powder to taste.
   
• 2 - 3 dried chillis.
   
• 1 tablespoon of Kasuri methi (leave out out if not available).
   
• 1 small tomato; finely diced.
   
• Cooking oil as needed.
   
• Salt to taste.
   
• Coriander leaves (chopped)

2. Method
 

• Wash the dhal thoroughly.
  Lentils can come quite dusty and may even contain small stones.
   
• Add water about twice the volume of the dhal and bring to the boil after adding a teaspoon of turmeric powder, some salt and a few drops of cooking oil.
   
• Gently simmer until the dhal is soft.
   
• Stir the dhal vigorously to break some up so that you get a mixture of intact and disrupted grains.
  How the dhal slurry looks is up to you as also how liquid the slurry is.
  In Indian Dhal Takda, the slurry can be quite watery (like a soup).
   
• Set the slurry aside.
   
• Heat up a generous amount of ghee (add cooking oil if you don't want to use so much ghee).
   
• When the oil is very hot, toss in one teaspoon of cumin seeds and let them puff up.
   
• Now add the teaspoon of mustard seeds (if used).
   
• Add the sprig of curry leaves.
   
• Add the diced onions and fry until golden brown.
   
• Add 1 teaspoon of ginger paste (or chopped).
   
• Add 1 teaspoon of garlic paste (or chopped) and fry until the beginning of browning.
   
• Add 2 - 3 dried chillis.
   
• Add 1 teaspoon of turmeric powder.
   
• Add 1 teaspoon of coriander powder.
   
• Add chilli powder to taste (and add more red colour).
   
• Add 1 tablespoon of kasuri methi and some chopped coriander leaves; continue frying.
   
• After a few minutes, remove a small quantity of this flavoured oil for use as the tadka at the end.
   
• Add the finely diced tomato to the remaining flavoured oil and fry until softened.
   
• Now you can add all of the dhal slurry to the frying oil and bring it all to a boil.
   
• Continue boiling for several minutes while adjusting the preparation to taste (add condiments and/or water) and consistency.
   
• Dish out a serving portion of your dhal.
   
• Pour some of the reserved flavoured oil (your tadka) over the top of the dahl, garnish with some chopped coriander leaves and now the dish is ready!
  You can serve with flavoured rice (oil and cumin seeds); or roti paratha (roti chennai); or papadums.

ENJOY!