Dal Tadka (Restaurant Style)

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1. 1Step 1: Rinse the tuvar dal thoroughly in water, then place in a 3-litre stovetop pressure cooker. If cooking in a pot, soak the lentils for 1 to 2 hours beforehand and use about 3 to 3.5 cups of water.
2. 2Step 2: Add the chopped onions, finely chopped tomatoes, chopped green chillies, and finely chopped ginger to the cooker.
3. 3Step 3: Pour 2.5 cups of water into the pressure cooker.
4. 4Step 4: Add turmeric powder and asafoetida, and mix well.
5. 5Step 5: Pressure cook on medium to medium-high heat for about 7 to 8 whistles (about 8 to 10 minutes), until the lentils are soft and creamy.
6. 6Step 6: Let the pressure drop naturally, then open the lid and check that the lentils are fully cooked and softened.
7. 7Step 7: Mash the cooked lentils with a whisk or spoon and set aside.
8. 8Step 8: If the consistency is thick, add about ½ to 1 cup of water to reach a medium consistency. Simmer the dal on low to medium-low heat for 3 to 4 minutes.
9. 9Step 9: Once the desired consistency is reached, add the cream (optional), garam masala, chopped coriander leaves, and salt to taste. Turn off the heat.
10. 10Step 10: Mix well to combine, then taste and adjust salt before adding the tadka.
11. 11Step 11: For a smoky restaurant-style flavor, use the dhungar method: place a small piece of natural charcoal on a grill pan over heat and burn until red hot. (This step is optional.)
12. 12Step 12: Place the red-hot charcoal in a small steel bowl (or a halved hollow onion).
13. 13Step 13: Pour about ¼ teaspoon of oil or ghee over the charcoal, and fumes will start to appear.
14. 14Step 14: Place the bowl on top of the dal.
15. 15Step 15: Cover the cooker or pot with a lid and let the dal infuse with smoke for only 1 to 2 minutes. Do not leave it longer or the dal may become bitter. Then remove the bowl carefully with tongs and cover again.
16. 16Step 16: Heat oil or ghee in a small pan over low to medium-low heat.
17. 17Step 17: Add cumin seeds and let them crackle. Fry until they are no longer raw, but do not burn them.
18. 18Step 18: Add the dry red chillies, asafoetida, and finely chopped garlic. Let the garlic brown lightly and the chillies change color; be careful not to burn the garlic.
19. 19Step 19: Finally, add the crushed kasuri methi and kashmiri chilli powder (or cayenne). Mix and turn off the stove.
20. 20Step 20: Pour the entire tempering mixture, including the oil or ghee, over the prepared dal.
21. 21Step 21: Either mix the dal with the tempering or serve with the tempering on top.
22. 22Step 22: Garnish with coriander leaves.
23. 23Step 23: Serve hot with steamed basmati rice or jeera rice.
24. 24Step 24: You can also enjoy the dal with roti or paratha.