Dal Tadka

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1. 1Step 1: Add dal to a pot or pressure cooker and rinse very well with lots of water, rubbing the lentils with your hand while rinsing. Drain completely.
2. 2Step 2: Pour in water and pressure cook the dal on medium heat for 3 to 4 whistles. If using an instant pot, pressure cook on high for 10 minutes. For pot cooking, see notes below.
3. 3Step 3: When the pressure drops naturally, open the lid. The dal should be soft cooked.
4. 4Step 4: Lightly mash the dal, keeping some intact. Add more water only if needed to reach the desired consistency.
5. 5Step 5: While the lentils cook, heat oil in a medium pan over medium heat. Add cumin seeds to the hot oil.
6. 6Step 6: When cumin seeds begin to splutter, add ginger and garlic, and sauté on low heat until fragrant.
7. 7Step 7: Add onions and green chilies, and fry until slightly golden.
8. 8Step 8: Reduce heat. Add red chilli powder, turmeric, and garam masala. Give a quick stir.
9. 9Step 9: Stir in tomatoes and salt. Sauté until the tomatoes become soft and the mixture smells good.
10. 10Step 10: Transfer this mixture to the cooked dal and simmer for 6 to 7 minutes. Taste test and add more salt if needed. Then add kasuri methi and give the boiling dal a good stir. Add coriander leaves and turn off the heat.
11. 11Step 11: Place a tall steel cup in the center of the pot. With tongs, hold a wood coal over a direct flame (like a candle or lighter) until a portion becomes red and hot, about 2 minutes.
12. 12Step 12: Place the hot coal gently into the cup and pour ½ teaspoon ghee directly over it. It will begin to smoke. Quickly cover the pot and let the dal smoke for 3 to 4 minutes.
13. 13Step 13: Transfer the hot cooked lentils to a serving bowl. Pour 2 tablespoons ghee into a small pan and heat over medium heat.
14. 14Step 14: Add cumin seeds and mustard seeds (optional). Let them fry and splutter on low heat until aromatic.
15. 15Step 15: Add red chilies and give a good stir. Add garlic and curry leaves (optional). Fry until light and aromatic, but do not brown.
16. 16Step 16: Stir in asafoetida and red chilli powder. Quickly remove from heat and pour the tadka over the dal.
17. 17Step 17: Garnish dal tadka with coriander leaves. Squeeze some lemon juice over the dal while serving. Serve with basmati rice, roti, paratha, naan, jeera rice, or ghee rice.