Rinse 1 cup of toor dal (pigeon pea lentils) 2–3 times under running water until the water runs clear. Add the dal to a pressure cooker with 3 cups of water, ½ teaspoon turmeric powder, and 1 teaspoon salt. Cook for 3–4 whistles on medium heat until the lentils are soft and mushy. If using an Instant Pot, cook on high pressure for 8–10 minutes and let the pressure release naturally. Lightly mash the cooked dal and keep aside.

Heat 1 tablespoon ghee or oil in a deep pan. Add 1 teaspoon cumin seeds and let them splutter for a few seconds until aromatic.

Stir in the finely chopped onion and sauté until golden brown. Add chopped garlic, grated ginger, and green chilies, and cook for another minute until the raw aroma disappears.

Add the finely chopped tomato to the pan and cook until it softens and blends into the masala. Sprinkle in ½ teaspoon red chili powder and ½ teaspoon garam masala, stirring well to release their aroma.

Pour the cooked and mashed dal into the onion-tomato masala. Mix well so the flavors combine. Adjust salt if needed and simmer on low heat for 5–7 minutes. Add a little water if the dal is too thick, ensuring a smooth and creamy consistency.

To prepare the Tadka (Tempering), In a small pan, heat 1 tablespoon ghee. Add 1 teaspoon cumin seeds, 2 dried red chilies, sliced garlic cloves, and a pinch of asafoetida (hing). Let the garlic turn golden brown and fragrant. Add ½ teaspoon Kashmiri red chili powder and a few curry leaves (optional), then immediately switch off the heat to avoid burning.

Pour the hot tempering mixture over the simmering dal. Cover the pan immediately for a few seconds to let the smoky aroma infuse into the dal. Stir gently to mix.

Sprinkle freshly chopped coriander leaves on top. Serve the hot and flavorful Dal Tadka with steamed basmati rice, jeera rice, or roti for a comforting Indian meal.