Ingredients:

For the Dal:
– 1 cup yellow lentils (Toor dal)
– 3 cups water
– 1 medium-sized onion, finely chopped
– 2 medium-sized tomatoes, finely chopped
– 2-3 cloves garlic, minced
– 1-inch piece of ginger, grated
– 1 green chili, chopped (adjust according to taste)
– 1 teaspoon turmeric powder
– 1 teaspoon cumin seeds
– 1 teaspoon mustard seeds
– 1 teaspoon red chili powder
– Salt to taste
– 2 tablespoons oil or ghee

For Tadka (Tempering):
– 2 tablespoons ghee (clarified butter)
– 1 teaspoon cumin seeds
– 1 teaspoon mustard seeds
– 2-3 dried red chilies
– A pinch of asafoetida (hing)
– A handful of fresh coriander leaves, chopped (for garnishing)

Instructions:

1. Wash the lentils (Toor dal) under running water until the water runs clear.

2. In a pressure cooker or a pot, add the washed lentils, water, chopped onions, tomatoes, minced garlic, grated ginger, green chili, turmeric powder, cumin seeds, mustard seeds, red chili powder, and salt.

3. Close the lid of the pressure cooker and cook the dal until it’s soft and fully cooked. If using a pot, cook until the lentils are soft, stirring occasionally. This usually takes around 15-20 minutes in a pressure cooker and 30-40 minutes in a pot.

4. Once the dal is cooked, you can adjust the consistency by adding more water if it’s too thick.

5. In a separate small pan, heat ghee or oil for the tadka (tempering). Add cumin seeds, mustard seeds, dried red chilies, and a pinch of asafoetida (hing). Let the seeds crackle and release their aroma.

6. Pour this tempering over the cooked dal and mix well. Simmer the dal for a few more minutes to allow the flavors to meld together.

7. Garnish the dal tadka with chopped coriander leaves.

8. Serve hot with rice or roti (Indian flatbread).

Enjoy your delicious homemade Dal Tadka!