Take 1 cup of toor dal and rinse it thoroughly under running water. Wash the dal at least 2–3 times until the water runs clear. This helps remove excess starch and ensures a smooth texture.

In a pressure cooker, add the washed toor dal along with 3 cups of water, ½ teaspoon turmeric powder, and ½ teaspoon salt.

Close the lid and cook for about 3–4 whistles on medium heat. If using an instant pot, pressure cook for about 8–10 minutes on high pressure. Once done, allow the pressure to release naturally before opening the lid. Mash the dal slightly using the back of a ladle or whisk for a creamy texture. Set aside.

Heat 2 tablespoons of ghee or butter in a pan on medium flame. Add 1 teaspoon cumin seeds and let them splutter. You may also add 1 bay leaf and 2 dried red chilies.

Add 1 finely chopped onion and sauté until it turns golden brown, stirring occasionally to prevent burning.

Next, add 1 finely chopped tomato, 1–2 slit green chilies, 2 whole cloves, and a handful of finely chopped spinach. Cook on medium heat until the tomatoes turn soft and mushy, and the spinach wilts.

Sprinkle ½ teaspoon red chili powder, ½ teaspoon coriander powder, ¼ teaspoon garam masala, and ½ teaspoon crushed kasuri methi (optional). Stir well to form a rich masala base.

Pour the cooked and mashed dal into the masala. Mix well and let it simmer on low heat for 5–7 minutes. If the dal is too thick, add a little water to adjust the consistency.

In a separate small pan, heat 1 tablespoon ghee. Add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, and a few curry leaves. Let them splutter, then add a pinch of red chili powder. Pour this hot tempering over the dal and cover the pan for 5 minutes to absorb the flavors.

Turn off the heat and squeeze 1 teaspoon of fresh lemon juice into the dal. Garnish with 2 tablespoons of freshly chopped coriander leaves. For a restaurant-style finish, top with a dollop of butter before serving.