Step 1: Wash the Dal

Give the yellow moong dal a good wash in a colander under running water until the water runs clear.

Step 2: Add Dal to Pressure Cooker

Transfer the washed dal to a pressure cooker.

Step 3: Add Tomatoes

Roughly chop two tomatoes (about 100g) and add them to the pressure cooker with the dal.

Step 4: Season the Dal

Season the dal with salt (approx. 1 tsp) and turmeric powder (approx. 1/2 tsp).

Step 5: Add Water

Pour about 500ml of water into the pressure cooker.

Step 6: Pressure Cook the Dal

Close the pressure cooker with its lid and cook on a medium flame for about 10-15 minutes, or until two whistles are blown. Turn off the stove and let the pressure cooker cool down naturally before opening.

Step 7: Check Consistency (Optional Smoothing)

Once the pressure cooker has cooled down, open it. The dal should be cooked and soft. Stir the dal. If you prefer a smoother, creamier consistency, you can pass it through a sieve or use a traditional Indian dal ghotni/mathani to mash it. The presenter prefers a chunky dal.

Step 8: Prepare Tadka Base

Place a small kadai (or saucepan/frying pan) on the stove. Add 1 full tablespoon of ghee and heat it up.

Step 9: Add Whole Spices

Once the ghee is hot, add 1/2 tsp of whole cumin seeds and 1/2 tsp of mustard seeds.

Step 10: Add Aromatics

Add 1 tsp of freshly chopped ginger and 1 tsp of freshly chopped garlic to the kadai.

Step 11: Add Green Chili

Add one deseeded and chopped green chili (optional, adjust to taste).

Step 12: Add Curry Leaves and Hing

Add about 10-12 curry leaves and a pinch of hing (asafoetida) to the mixture.

Step 13: Cook the Tadka

Cook the tadka mixture until the mustard seeds start to pop, the curry leaves crisp up, and the garlic begins to brown (do not let it burn).

Step 14: Combine Tadka with Dal

Remove the tadka from the heat and carefully pour it into the cooked dal in the pressure cooker. Ensure all the flavorful oil and spices are scraped into the dal.

Step 15: Mix the Dal

Give the dal a good mix to thoroughly combine the tadka with the lentils.

Step 16: Garnish and Serve

Garnish the dal with a handful of fresh chopped coriander and give it one final mix. The Easy Yellow Dal Tadka is now ready to be served.

• For a smoother and creamier dal, pass it through a sieve or use a traditional Indian dal ghotni/mathani to mash it after pressure cooking.

• Adjust the amount of green chili based on your spice preference; deseed it for less heat.

• Use other types of lentils like Toor Dal or Masoor Dal for a different flavor and texture.

• For a non-vegetarian version, consider adding lamb or chicken to make 'Dal Gosht'.