1. Soak the Dal:

   • Soak 1 cup of masoor dal in water for 10-15 minutes.

   • Rinse the dal until the water runs clear.

2. Prepare Vegetables:

   • Dice 1 yellow onion.

   • Chop 2 Indian green chili peppers.

   • Chop 2 medium tomatoes.

3. Cook the Dal:

   • In a pot, add 3 cups of water and the soaked masoor dal.

   • Bring to a boil and let it cook for about 35 minutes, being careful not to let it boil over.

Preparing the Tempering:

4. Heat Oil and Mustard Seeds:

   • In a separate pan, heat 3 tablespoons of vegetable oil over medium heat.

   • Add 1/2 teaspoon of brown mustard seeds.

5. Cook the Onions:

   • Once the mustard seeds start to crackle, add the diced yellow onion to the pan.

   • Stir and cook until the onions are soft and translucent.

6. Add Garlic-Ginger and Spices:

   • Add 1 tablespoon of garlic-ginger paste (or sliced garlic and chopped ginger).

   • Cook until the garlic is golden brown.

   • Add 1/2 teaspoon of turmeric powder, a pinch of cumin seeds (jeera), and 1 teaspoon of salt.

   • Stir well.

7. Add Chilies and Tomatoes:

   • Add the chopped green chili peppers and tomatoes to the pan.

   • Stir and cook until the tomatoes soften.

Combining and Finishing:

8. Combine Dal and Tempering:

   • Add the cooked dal to the pan with the onion-tomato mixture.

   • Add an additional 2 1/2 cups of water to the pot.

   • Stir well and bring to a boil.

9. Simmer the Dal:

   • Reduce the heat to medium, cover the pot with a lid, and let it simmer until the dal is soft and fully cooked.

10. Garnish and Serve:

    • Top the cooked dal with chopped coriander.

    • Serve hot with rice or bread.

Enjoy your flavorful masoor dal!