Red lentils, turmeric, and a final hot oil that does all the shouting.
Dal is what dinner becomes when it decides to take care of you. Red lentils collapse quickly, asking almost nothing, giving almost everything.
The trick is the tempering oil at the end: cumin, garlic, chili, maybe mustard seed, blooming in hot fat until the kitchen wakes up. Pour it over the soft dal and listen.
This is weeknight food with ceremony, which is the best kind of ceremony.
Simmer lentils. Combine lentils, water, turmeric, onion, and salt. Simmer until soft and collapsing.
Adjust texture. Whisk or mash lightly. Add water if it is too thick. Dal should move, not stand.
Make the oil. Heat ghee in a small pan. Add cumin, garlic, and chili. Let them crackle until fragrant.
Pour dramatically. Pour the hot oil over the dal. It should hiss a little. This is good manners.
Finish. Add lemon and herbs. Eat with rice, bread, or a spoon over the stove.
Red lentils cook quickly because they are split and small, breaking down into a creamy texture.
Spices bloom in hot fat because many flavor compounds are fat-soluble.
Adding the oil at the end preserves aroma that would fade during a long simmer.