Wash the toor dal 3-4 times and add it to a pressure cooker.
1 Cup Toor Dal (Arhar Dal / Split Pigeon Peas)
Add around 3 cups of water and pressure cook the dal till you get 1 whistle. Let the steam come out before opening the cooker.
When the dal is cooked and soft, mash it with a masher of the back of a big spoon.
Heat some ghee or oil in a pan or kadai. Add rai (mustard seeds) and let them splutter.
1 Teaspoon Black Mustard Seeds (Rai)
Add jeera (cumin seeds) to the pan and fry till it starts to crackle. Also add a pinch of heeng (asafoetida).
1 Teaspoon Cumin Seeds (Jeera), 1/8 Teaspoon Asafoetida (Heeng)
Add finely chopped onions and fry them till they become light brown.
1 Medium Sized Onion
Add finely chopped ginger, garlic and green chilli paste and fry till it is roasted.
4-5 Cloves of Garlic, 1 inch Piece of Ginger, 1-2 Green Chillies
Also add 2-3 whole dried red chillies along with some curry leaves and fry for a minute.
2 Dried Red Chillies, 8-10 Curry Leaves (Kari Patta)
Add finely chopped tomatoes to the gravy and saute till the tomatoes are completely cooked.
Add salt, red chilli powder, haldi (turmeric powder) and garam masala. Mix and cook till the gravy starts to leave oil on the sides.
1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Red Chilli Powder, 1/2 Teaspoon Salt, or to taste, 1/2 Teaspoon Garam Masala
Now add the cooked and mashed dal to the prepared onion tomato masala, and mix well.
Sprinkle some dried fenugreek leaves on the top and mix them with the dal. Let the dal simmer for 5 minutes.
1 Teaspoon Dried Fenugreek Leaves
Dal Tadka is ready. Optionally, add a few drops of lemon juice before serving. Garnish with some chopped coriander leaves and serve along with onion slices and lemon wedges. Enjoy this dal along with any rice or Indian bread preparation.