1 If you have the time, you can soak the lentils for 30 minutes before cooking. This helps them soften faster, cook more evenly, and gives the dal a creamier finish without extra coconut milk.
2 Coconut oil brings a subtle sweetness and South Indian-style aroma, while mustard oil gives a sharp, punchy depth. If using mustard oil, heat it until it begins to smoke lightly, then lower the flame before adding the spices so they do not burn.
3 For a smokier, more restaurant-like flavour, you can add a ‘dhungar’ (smoke infusion) by heating a small piece of charcoal until red hot, placing it in a bowl inside the cooked dal, and pouring a little oil over it before covering the pot for 2 minutes. Remove the charcoal before serving.
4 If you want more vegetables in your dal, add finely chopped spinach, methi leaves, or even grated carrots towards the end of the cooking process. This not only adds nutrition but also layers of flavour without changing the core taste.
5 When making the tadka, avoid adding garlic too early to the hot oil, as it can burn quickly and taste bitter. Add it once the mustard and cumin seeds have finished spluttering, and keep the flame on medium to maintain control over the cooking.
