Toor dal should be well rinsed under running water until the water is clear, followed by a 30-minute soak in around 2 cups of water.

Pressure Cook the dal on high heat for 3 whistles, then turn the heat down and simmer it for a further 5 minutes. Turn off the heat, then leave the cooker alone.

Open the lid after the cooker has depressurized and stir the dal with a spatula or wire whisk until it is smooth. If you prefer it that way, you can leave it alone.

Ghee is heated in a pot or kadai with a thick bottom.

Add the cumin seeds once it is hot enough. Ginger, garlic, and two split green chilies are added once the cumin seeds start to crackle. Garlic and ginger should be sautéed until fragrant.

Finely cut the onions and add to the pan. Sauté till golden brown.

Next, add salt and the diced tomatoes, and cook until mushy.

Add the red chili powder and turmeric, and cook for an additional 30 seconds.

After that, add the cooked dal to the prepared tempering and thoroughly combine everything.

Bring to a boil and then add about 1/2 cup of water, or as needed to reach the desired consistency (I rinsed the cooker with 1/2 cup of water). Seasonings should be checked, and adjustments made.

Put the kadai on low heat, cover it, and let it simmer for an additional five minutes.

Open the lid and thoroughly combine the dal. Turn the heat off. Combine finely cut coriander leaves and lemon juice.

When tempering a second time: In a small pan or tadka pan, heat the ghee and oil over low heat. When adding the cumin seeds, let them crackle.

Then include 1 dried red chile and sliced garlic.

Add hing once the red chilies have begun to change color and the garlic has begun to turn golden. When adding Kashmiri red chili powder, turn off the heat.

Pour it over the dal right away after thoroughly mixing. Serve it hot with rice or any other flatbread after thoroughly mixing it.