Ela peels back every layer to show how red lentils alone can turn into a comforting, spiced stew. You start with one cup of washed red lentils, two cups of water, half a teaspoon each of turmeric and salt, plus a quarter teaspoon of chili flakes if you like heat. Bring that to a simmer, skim any foam, cover and cook for about 15 minutes until the lentils collapse into a creamy mash. No cream, no coconut milk—just lentils and salt make the base silky and mild. While the lentils bubble, heat two tablespoons of oil or ghee in a small pan. Toss in a teaspoon of mustard seeds and let them pop. Add a teaspoon of cumin seeds, stir until fragrant, then drop in half a teaspoon each of garlic and onion powder. As soon as the spices sizzle—no browning—pour this hot mix right into the cooked lentils. Give it a stir. The sizzling oil carries all that aroma into the dal, punching up flavor without extra ingredients. Finish with chopped cilantro or a squeeze of lime, and you’ve got a bowl that’s rich on taste but lean on the shopping list.