• Add the lentils to a medium size bowl. Scan the dal for debris and pick them out. Take the bowl to kitchen sink and cover them with water. Gently swirl the lentils with your hand to release any dust or impurities. You will immediately see cloudy water. Pour off the water, then refill and repeat this process several times until the water stays clear.
• Place the washed dal in a medium size cooking pot and pour 3.5 cup room temperature water. Let the lentils soak for 15-20minutes. You can use up this time to chop the aromatics and gather ingredients for cooking dal.

Stove Top Method

• Place the cooking pot over a medium heat and bring dal to a boil. As the dal reaches its first boil, you’ll notice a layer of white foam forming on the surface. Using a spoon, gently skim this foam off the top and discard it to ensure a clearer dal.
• Next, add the chopped onions, ginger, garlic, and tomatoes to the dal, along with all the ground spices and salt. Also stir in a tablespoon of ghee. Adding ghee during boiling helps prevent the dal from turning sticky as the lentils continue to soften and release their starches. Mix everything well to combine.
• Cover the cooking pot and let the dal simmer gently over low heat for 25 to 30 minutes. Check in every so often to make sure there’s enough water, giving it a stir each time to prevent sticking. Add a splash of water if it starts to look too thick. If you like the dal extra soft and creamy, let it cook a little longer to reach your desired texture.
• Once the dal is fully cooked and the grains are tender, use the back of a spoon to gently mash it against the sides of the pot. This gives the dal a creamier texture and helps break down any remaining whole grains. For an even smoother consistency, you can use a metal whisk while the dal is still hot, whisking until the grains completely break down and the dal becomes silky.
• As the dal nears the end of its cooking time, begin preparing the tadka so it's ready to pour in while the dal is still hot. To prepare the tempering, heat ghee in a small saucepan or tadka pan. Once the ghee is hot, add cumin seeds and let them crackle and release their aroma. Add chopped green chillies and a pinch of hing powder, then fry everything for 5-10 seconds while stirring constantly and keeping a close eye to make sure the cumin doesn’t burn.
• As soon as the tadka is ready, pour it directly over the hot, cooked dal. The sizzling tempering will release aroma as it hits the surface. Stir in freshly chopped cilantro and a squeeze of lemon juice for a touch of tang. If you like, sprinkle in a pinch of garam masala powder to add a warm, fragrant finish.
• Mix the dal so the tempering blends evenly throughout. Traditionally, the dal isn’t cooked further after adding the tadka, as simmering can dull the fresh aroma and flavor of the tempering. However, if you prefer, you can let it simmer for a few more minutes. And that’s it—masoor dal is ready to serve!
• Serve with homemade roti, plain basmati rice, a dry sabzi and a side of achar for the a soul warming, traditional indian meal. Enjoy!

Pressure Cooker & Instant Pot Method

• The steps for washing and soaking masoor dal remain the same as written above.
• Pressure Cooker- To pressure cook the dal, add 1+¾ cup water. Close the lid of pressure cooker and place on medium heat. Pressure cook for 5-7 minutes (2 full whistles). Switch off the stove and manually release pressure after 5-6 minutes. If desired, add water to adjust conistency of dal. Simmer for few minutes if you add water before adding the tadka.
• Instant Pot - Add dal to steel insert of the IP along with 1+¾ cup water. Close the lid and press pressure cook (normal) for 5-6 minutes. Manually release pressure after 8 minutes.