Musur Daler in 25 Minutes

Instructions:

1. Combine the rinsed lentils, water, turmeric, and salt in a medium pot. Bring the mixture to a boil, then reduce heat to low.
2. Simmer the lentils uncovered for 12–15 minutes until they have softened and the consistency is creamy and thickened.
3. While the lentils simmer, heat mustard oil in a small frying pan until it reaches a shimmering point.
4. Add the dried red chilies and bay leaf to the oil, allowing them to sizzle.
5. Stir in the cumin seeds, then add the chopped onions. Sauté until the onions are mahogany-colored and fragrant.
6. Stir in the minced garlic and grated ginger, cooking for 60 seconds until the raw smell vanishes.
7. Add red chili powder to the pan and stir briefly.
8. Pour the sizzling tarka (tempering) directly into the pot of cooked lentils.
9. Stir gently to combine and let the mixture simmer for 2 additional minutes.
10. Remove from heat and garnish with fresh cilantro if desired.