Start by pouring the vegetable oil into a heavy-bottomed pot over medium heat. Add the chopped yellow onion, stirring occasionally until it becomes translucent and soft. This usually takes around 5 minutes. Then, stir in the minced garlic and grated ginger. Keep an eye on it—nothing ruins a dish like burnt garlic! Sauté for about 2 minutes until fragrant.

Once your kitchen is awash in tantalizing aromas, it’s time to add the spices. Sprinkle in the ground coriander, cumin, and turmeric. Stir the mixture well, allowing the spices to toast slightly. This step unlocks their full flavor potential. Keep it cooking for about a minute, and you'll see the color brighten up.

Now, grab those yellow lentils. Give them a rinse under cold water, then toss them into the pot, coating them in the aromatic spice mixture. Stir well, ensuring the lentils are thoroughly mixed with the spices.

Pour in the vegetable stock carefully, stirring to combine. Bring the mixture to a gentle boil. Once bubbling, reduce the heat to a simmer. Cover the pot and let it cook for about 25-30 minutes. You’ll want to check occasionally and stir to prevent sticking. The lentils should be soft, almost falling apart, by the end.

After the cooking time, your yellow dal should be thick and creamy. Stir in the ground cinnamon and fresh lemon juice for that final burst of flavor. Taste it! Adjust the seasoning if necessary, and if you like it spicy, feel free to add in a pinch of chili powder or fresh chilies.

Scoop the dal into bowls and, if desired, top it with fresh cilantro. Serve it hot over cooked rice or with warm naan to soak up every delicious drop