Masoor Dal (Red Lentil Soup)

Combine rinsed lentils, tomatoes, ginger-garlic paste, and 2.5 parts water in a medium saucepan. Add a pinch of turmeric. Bring to a boil over medium-high heat, then reduce to a brisk simmer. Cook uncovered for 15–20 minutes, stirring occasionally, until lentils have completely dissolved into the tomatoes and the mixture is thick and smooth. The lentils will turn from orange-red to golden yellow as they cook.

In a small pan or ladle, heat mustard oil over high heat until it begins to smoke lightly (smoking point neutralizes mustard oil's harsh raw flavour). Add mustard seeds and wait for them to pop and splutter. Add cumin seeds — they will darken within 10 seconds. Add dried red chili and fry for 5 seconds. The entire tarka happens in under 30 seconds — have all spices measured and ready before heating the oil.

In the same dal pot, if including raw onion sauté it until golden in 1 tbsp oil, then combine with the dal. Pour the sizzling tarka directly over the surface of the dal in one decisive move. The oil will hit the dal with a dramatic hiss. Stir to incorporate. Add lemon juice, taste and adjust salt. The acidity brightens and lifts the entire dish — add it at the end, never during cooking.