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[EOR]
[BOC]
My favorite variant is using yellow lentils with the "tempering" method.

This version skips the garam masala, but you cook the lentils the usual way (with onions, tomatoes and turmeric etc), and when it's nearly done, use a separate pot (preferably a tiny frying pan, or even a large steel spoon) to heat up some clarified butter. Once the butter melts and is hot, add 1tsp of cumin seeds to it. As soon as the cumin seeds start to splutter, turn down the heat, then add in some dried red chillies, a pinch of asafoetida, and a few curry leaves. Once the leaves turn crispy, pour the entire mix into the pot containing the lentils and immediately close the lid. You might want to use the lid as a shield in one hand, otherwise it'll make a mess. Leave the lid closed for a while - this will trap the smoke inside and give the lentils a nice smokey flavor. Finally, top it off with some fresh juillened ginger strips.

If you're not serving this immediately btw, keep the crispy curry leaves separate, and add it just before serving - they're pretty yum when crispy and add a nice contrasting texture to the lentils.
[EOC]
