• Rinse the lentils in fresh water and pour it out.
• Add the yellow lentils in a pan with 3 times the quantity of water along with the ginger, salt and turmeric.

  Boil and then turn the heat to medium and let it simmer away for 20 minutes.
• If you have a pressure cooker or an Instant Pot then use it for this recipe. Instant Pot setting is at 2 mins High Pressure, NPR 5 mins
• If you see any scum collect on top, skim it away. This isn't bad for you just takes away from the flavour.
• Add in the chopped spinach or zucchini in the last couple of minutes after the dal is already cooked. If you're using the Instant Pot then after you open it.
• Add salt and sugar and stir.

For the tempering (tadka in India)

• Heat the ghee on high in a pan and add in the cumin seeds. If you're eating vegan, switch the ghee for Canola or any other mild-flavoured vegetable oil with a high smoke point.
• Let the seeds brown and sputter and then add the sliced garlic. Turn the heat to medium.
• Add in the onions along with green chillies if you're using them.
• Once the mixture is brown and crispy pour the tempering on top of the dal. Scoop the last drop of tadka out. This is the reason why lentils are FABULOUS.
• Serve with your favourite roti, naan, rice or bread.