Boil the Dal: In a medium saucepan, combine rinsed Musur dal, water, turmeric, and salt. Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes until the lentils are soft and begin to fall apart.
Prepare the Tadka (Tempering): In a small frying pan, heat ghee or oil over medium heat. Add mustard seeds and let them splutter. Add cumin seeds, bay leaf, dried red chilies, and sliced garlic. Fry until the garlic turns golden and aromatic.
Combine and Simmer: Pour the tempered spices into the cooked dal. Stir well and let it simmer uncovered for another 3–5 minutes to let the flavors blend.
Garnish and Serve: Sprinkle chopped coriander on top and serve hot with steamed rice or roti.
