Method:

Rinse Dal, add 1.5 cups of water and 1 pinch of turmeric powder, close the lid of the pressure cooker pan, pressure cook it for 5 whistles on a medium flame.

Once the dal is cooked mash the dal with a masher/ spoon and keep ready.

Take a pan, heat oil or ghee/butter into it,  when it is hot add mustard, allow it to sizzle, then add cumin, fry it, now add chopped onions, fry until it turns to translucent, then add crushed ginger garlic and chopped green chilies, fry until you get a nice aroma.

Then add chopped tomatoes, fry until it turns soft.

Add turmeric, chilly powder, garam masala powder, and asafoetida, fry for few seconds, add little water about  2 or 3 tbs bring it to boil for 5 mins on a medium flame, then add mashed Dal mixture.

Add water if necessary, the consistency of the dal must be medium thick in consistency.

Stir, bring it to boil for 5 to 6 mins on a medium flame, finally add Kasuri methi crushed on your palms. stir,   boil it for few more secs then switch off the flame. Add chopped coriander, stir

Heat 1 tsp of ghee/ butter in a seasoning pan, when it is hot add 1/2 tsp of cumin, allow it to splutter, then add 4 to 5 peeled and crushed garlic and 2no’s of whole red chilies fry it.

Add it to the dal mixture. Serve Dal Tadka with Rotis/pulkas or cooked Basmati rice, jeera rice/ steamed rice.