Place 3 cups of water in a metal Or non-stick sauce pan on Medium heat.

Add the Toor Dahl and Turmeric to the pan.

Cover the pan with a lid, leaving just a little opening for steam to escape. Cook for 10 minutes, stirring every 3 minutes.

Stir the Dahl, and cook for 5 more minutes. Repeat this until the Toor Dahl is well-cooked and mashable, adding half a cup of water at a time, as necessary.

Remove the Dahl from the stove. Let it cool for about 30 minutes. Mash the toor dahl until mushy, like a paste.

Toor Dhal is now ready to be used as is, slightly salted, or to be used in Gravies and Stews.