To begin, rinse the toor dal thoroughly under cold water until the water runs clear. In a large bowl, soak the dal for 20-30 minutes to help it cook faster and evenly. This is optional but recommended for a smoother texture.

In a pressure cooker or deep pot, add the soaked dal, 3 cups of water, chopped tomato, onion, green chilies, turmeric powder, and salt. Stir well to combine. Close the lid of the pressure cooker and cook on medium heat for 3-4 whistles. If using a regular pot, cook for about 40 minutes, until the dal is soft and mushy.

Once the dal is cooked, carefully release the pressure from the cooker. Open the lid and gently mash the dal using the back of a spoon or ladle. This creates a creamy consistency. Add more water if needed to adjust the thickness.

In a small pan, heat 2 tablespoons of ghee or oil over medium heat to prepare the tadka. Add the cumin seeds, mustard seeds, and dried red chili. Let the seeds splutter for a few seconds, releasing their aroma into the oil.

Next, add the sliced garlic and chopped ginger to the pan. Sauté for 1-2 minutes until the garlic turns golden and fragrant, ensuring it doesn’t burn, as this will create bitterness.

Add the asafoetida and red chili powder to the pan, stirring quickly to avoid burning the spices. Immediately pour the tadka over the cooked dal, allowing the sizzling mixture to infuse the dal with its rich flavours.

Stir the dal to incorporate the tadka evenly, then simmer on low heat for another 5-10 minutes. Add garam masala towards the end of cooking for an extra layer of warmth and depth.

To serve, garnish with freshly chopped coriander leaves and an optional squeeze of lemon juice to balance the flavors. Dal Tadka pairs beautifully with steamed basmati rice, jeera rice, or fresh naan. The combination of creamy lentils and fragrant tempering makes this dish a comforting and flavourful centrepiece in any meal.