Step-by-Step Instructions

1. 1.Prepare and Pressure Cook the Dal

   Pour 2 cups of mixed dal (arhar dal, tur dal, or split pigeon pea lentils) into a bowl. Rinse the dal thoroughly with water until the water runs clear. Transfer the rinsed dal to a pressure cooker. Add 5 cups of water, 1 tsp oil, 1/2 tsp turmeric powder, and 1 tsp salt. Close the lid and pressure cook for 4 to 5 whistles until the dal is soft and tender. Once cooked, gently mash the dal with a ladle and set aside.

2. 2.Prepare the Masala Base

   Heat 2 tbsp of oil in a pan. Add 2 bay leaves and 1 black cardamom. Then, add 8-9 finely chopped garlic cloves and 1 tbsp finely chopped ginger. Sauté for a minute until fragrant. Add 2-3 chopped green chillies and stir. Next, add 1 finely chopped onion and cook until it turns golden brown.

3. 3.Add Spices and Tomatoes to Masala

   Once the onion is golden, add 1/2 tsp turmeric powder, 1 tsp chilli powder, and 1 tsp garam masala. Stir well and cook the spices for about 30 seconds. Add 1 finely chopped tomato and salt to taste. Cook until the tomatoes soften and the oil separates from the masala, indicating it's well cooked.

4. 4.Combine Dal with Masala and Simmer

   Stir the cooked and mashed dal into the prepared masala base. Bring the mixture to a gentle simmer. Add 1 tbsp of Kasuri Methi (dried fenugreek leaves) and the juice of half a lemon. Stir everything together and let it simmer for a few minutes to allow the flavors to meld.

5. 5.Prepare the Sizzling Tadka

   In a separate small pan, heat 2 tsp oil and 1 tbsp ghee. Once hot, add 1 tsp cumin seeds, 2 dry red chillies, and 1/2 tsp asafoetida (hing). Sauté until the cumin seeds splutter and the chillies darken slightly. Add 8-9 finely chopped garlic cloves and cook until golden brown. Finally, add 1 tsp Kashmiri chilli powder and stir quickly.

6. 6.Garnish and Serve

   Transfer the dal to a serving bowl. Garnish with fresh chopped coriander. Immediately pour the hot, sizzling tadka over the dal. Stir gently to combine the tadka with the dal. Serve hot with rice or roti.