1. Cook the Dal:

• Rinse the toor dal thoroughly in water to remove any dirt or impurities.
• Cook the dal in a pressure cooker or a saucepan. In a pressure cooker, add the rinsed dal, 4 cups of water, turmeric powder, and salt. Pressure cook on medium heat for 3-4 whistles (around 10-12 minutes). If using a saucepan, bring to a boil and cook on low heat for 20-25 minutes until the dal is soft and cooked through. You may need to add extra water as it cooks to achieve a smooth consistency.
• Once cooked, mash the dal slightly with a spoon to make it creamy. Set aside.

2. Prepare the Tadka (Tempering):

• Heat ghee in a pan on medium heat. Once hot, add cumin seeds and mustard seeds. Let them splutter and release their aroma.
• Add a pinch of asafoetida (hing) (optional), then toss in the green chilies and ginger-garlic paste. Sauté for 1-2 minutes until fragrant.
• Add onions and sauté until they turn golden brown (about 3-4 minutes). This adds a rich flavor base to the dal.
• Add chopped tomatoes, red chili powder, garam masala, and cook for another 2-3 minutes until the tomatoes soften and the oil begins to separate from the masala.

3. Combine Dal and Tadka:

• Pour the cooked dal into the pan with the tempering. Stir to combine, ensuring the spices are well incorporated with the lentils. Adjust the salt and add a little water if the dal is too thick. Simmer for 5-10 minutes, allowing the flavors to meld together.

4. Garnish and Serve:

• Garnish with freshly chopped coriander leaves and, if desired, a squeeze of lemon juice to add a fresh tang.
• Serve hot with steamed basmati rice, roti, or naan.