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1
Place the rinsed red lentils in a deep saucepan with the water and turmeric, and bring to the boil over high heat, skimming any foam that rises so the finished dhal is clean and pale rather than grey and bitter. Reduce to a steady simmer, partially covered, and cook for 15–20 minutes, stirring occasionally, until the lentils have fully dissolved into a smooth, creamy mass. No grain or chalkiness should remain.
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2
This is where the dish lives or dies. Press a small amount of the cooked lentil between thumb and forefinger — it must dissolve completely under minimal pressure, with no resistance and no chalky centre, because lentils that feel firm here will feel floury and raw against the tongue at the table. Any hardness at the core means the lentils are under-cooked; return to the simmer for 10 minutes and retest before proceeding.
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3
Once the lentils pass the press test, season with salt and stir to combine. Adjust the consistency with a little water if the dhal is thicker than heavy cream, so it coats the back of a spoon without standing as a solid mass — a dhal that is too dense will seize and turn stiff the moment it leaves the heat. Keep warm over the lowest possible heat.
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4
Prepare the tarka in a small, heavy pan: heat the ghee or oil over medium-high heat until it shimmers, then add the mustard seeds and cumin seeds, waiting for the popping to subside before adding the onion, garlic, and ginger — adding them too early, while the seeds are still cool, means the spices steep rather than fry, and the sharp, roasted fragrance that defines the tarka never fully develops. Cook, stirring, until the onion is deep golden and the edges begin to colour, so the aroma is sharp and sweet simultaneously.
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5
Pour the finished dhal into a warm serving bowl, then carry the pan of tarka directly to the table and pour it over the surface of the dhal in one motion, so the heat of the fat is still fierce enough to produce that brief, intense sizzle as it meets the moist lentils. Scatter the fresh coriander immediately over the tarka. Serve at once, so that the first spoonfuls carry both the crispy, aromatic tarka and the silky lentil beneath.