Boil dal as per your preference. It should be completely soft and when you press it between your fingers it should mush up. It will take at least ½ hour in a pot. It takes about 20-25 minutes in instant pot. Add enough water while boiling it.

Tadka

Take a pot on medium heat. Once the pot is hot, add the ghee or oil whatever you are using. Add cumin seeds once they splutter, add garlic, ginger and onions. Saute them until the onions are translucent.

Once the onions look cooked add the tomatoes, bayleaf and clove. Let it soften up a little bit.

Add all the spices red chili, turmeric and garam masala powder. Add salt to too. Stir.

Add the boiled dal and about 1 cup of water and stir everything well. You can let it simmer for 5-10 minutes or until the consistency of dal is thick. Taste to see if you need to add any more spices or salt.

Dal thickens as it sits. So, consider that fact.

Garnish it with cilantro and serve lemon wedges on the side.

Serve it with basmati rice or Jeera rice. (cumin rice) with some salad/kachumber on the side.

You can add more spice if you want it spicier.

There are two ways to make this dish. One the way I showed you. Another way you can boil your dal, and then in a smaller pan or pot, sauté the onion mix with spices and drizzle that on top of the dal. Mix it up. The second method is called ‘vaghar’ or ‘tadka’, ‘chhonk’

Dal has natural element where it thickens up very well and becomes very creamy. You can always add more water and loosen it up a little bit. If you added more water, then you can simmer it longer until the water is evaporated.

If you like, you can add some fried onions on top.

Leftover dal makes good dal paranthas.