Step-by-Step Instructions

1. 1.Wash and Prepare Dal

   Wash 1 cup of yellow moong dal thoroughly under running water in a colander until clean. Roughly chop 2 tomatoes (about 100g).

2. 2.Pressure Cook the Dal

   Add the washed dal and chopped tomatoes to a pressure cooker. Season with salt to taste and 1/2 tsp turmeric powder. Add 500 ml of water. Close the lid and cook on medium flame for 10-15 minutes, or until 2 whistles are blown. Turn off the stove and let the pressure cooker cool down naturally.

3. 3.Adjust Dal Consistency (Optional)

   Once the pressure cooker has cooled down, open it. The dal should be cooked and soft. If a smoother and creamier consistency is desired, you can mash the dal using a sieve or a traditional Indian twirling tool (ghotni) to remove tomato skins and achieve desired texture.

4. 4.Prepare the Tadka

   Heat 1 tbsp of ghee in a small kadhai (or saucepan/frying pan) on the stove. Add 1/2 tsp whole cumin seeds, 1/2 tsp mustard seeds, 1 tbsp freshly chopped ginger, 1 tbsp freshly chopped garlic, 1 deseeded green chilli, a handful of curry leaves, and a pinch of hing (asafoetida). Cook on medium heat until the mustard seeds start to pop, the curry leaves crisp up, and the garlic starts to brown.

5. 5.Combine Dal and Tadka

   Remove the tadka mixture from the heat and immediately pour it into the cooked dal in the pressure cooker. Mix well to combine all the flavors.

6. 6.Garnish and Serve

   Garnish the dal with fresh coriander. Give it one final mix before serving.