Method:

Rinse lentils in water, add the lentils in a pressure cooker with a pinch of turmeric powder and 1 1/2 cup of water, close the lid and pressure cook for 5 to 6 whistles on a medium flame.

Once the dal is cooked whisk it with a spoon or wired whisk and keep ready.

In a pan add ghee or oil or butter (of your choice) when it is hot add mustard allow it to sizzle, then add cumin fry it, add a pinch of asafoetida, curry leaves, and  broken dry chiles fry until curry leaves begin to splutter (take care not to burn or over fry any ingredients as it spoils the taste of the dish) then add ginger garlic paste freshly crushed or paste, fry it for a while

Add onion fry until it turns translucent, then add tomatoes fry until it becomes soft,

Now add chilly powder, turmeric powder, stir fry for a while

Add 1/2 cup of water, bring it to boil for few secs.

Add cooked dal, stir, bring it to boil. add slit green chilies and salt. Add water if needed. The consistency of the Dal must not thin and usually has a medium to thick consistency.

When it begins to boil add garam masala powder, boil for 4 to 5 mins until you get a smooth and silky consistency. Finally, add crushed Kasuri methi, stir, simmer dal for 2 min on a low flame. Turn off the flame. Add chopped coriander, stir cover a lid.

serve Dal Fry hot with Rotis, Parata, Jeera rice or plainly steamed basmati rice accompanied with onion tomato raita and papad. You can serve some more freshly chopped coriander with freshly squeezed lemon juice (optional).

Note –

You can add 1/4 cup of tur Dal with 1/4 cup of Moong dal to prepare this recipe.