1
: pressure-cook the dal with turmeric and salt until soft but still holding its shape.
2
In ghee, . Add onion; . Add ginger-garlic, green chili, tomato, and the ground spices; cook until the .
3
Add the cooked dal; simmer to a medium consistency, mashing a little. Adjust salt.
4
Second tadka: heat the finishing ghee, sizzle the cumin, hing, and dried red chili, and pour it sizzling over the dal.
5
Finish with garam masala, a little crushed kasuri methi if using, lemon or amchur, and coriander.