Dal Tadka (Restaurant Style)

Instructions

1. Thoroughly rinse the tuvar dal in water. Add to a 3-litre stovetop pressure cooker (or Instant Pot). To cook in a pot instead, soak the lentils for an hour or two first and add water as needed (about 3 to 3.5 cups).
2. Add the chopped onions, tomatoes, green chilies, and ginger.
3. Pour in 2.5 cups water.
4. Add turmeric and asafoetida; mix well.
5. Pressure cook on medium to medium-high for about 7 to 8 whistles (roughly 8 to 10 minutes), until the lentils are soft and creamy.
6. Let the pressure drop naturally before opening. Check that the lentils are fully cooked and softened.
7. Mash the cooked lentils with a whisk or spoon and set aside.
8. If too thick, add ½ to 1 cup water for a medium consistency. Mix and simmer on low to medium-low for 3 to 4 minutes.
9. Stir in the optional cream, garam masala, chopped cilantro, and salt to taste. Turn off the heat and mix to an even consistency. Adjust salt before adding the tadka.
10. (Optional smoke) Using tongs, heat a small piece of natural charcoal on a grill pan until red hot. Place it in a small steel bowl set on top of the dal, pour ¼ teaspoon oil or ghee over the coal so it smokes, cover for 1 to 2 minutes only (longer turns it bitter), then remove the bowl and re-cover.
11. For the tadka, heat the oil or ghee in a small pan over low to medium-low heat.
12. Add the cumin seeds and let them crackle without burning.
13. Add the dry red chilies, asafoetida, and chopped garlic. Let the garlic brown lightly and the chilies change color — don't burn the garlic.
14. Add the crushed kasuri methi and Kashmiri chili powder. Mix and turn off the heat.
15. Pour the entire tempering, oil and all, into the dal.
16. Either stir it in or serve with the tadka spooned on top. Garnish with cilantro.
17. Serve hot with basmati or jeera rice, or with roti or paratha.