Dal  Tadka

In an Indian pressure cooker or in an instant pot, I combined all the 3 lentils (rinsed) along with turmeric, salt and water.

I cooked it until soft and mushy. Then, I stirred it to mash the lentils nicely and kept it aside.

In a nonstick pan, I heated oil and let cumin seeds crackle in it. Immediately I sauteed ginger garlic paste in it until golden brown. Then, I sautéed onions in it until golden in color.

I tossed in chopped tomatoes and cooked they were mushy.

I seasoned it with spices like chili powder, coriander powder, garam masala and kasoori methi and mixed it well.

I folded in cooked lentils and stirred it well. At this stage, I added some more hot water and adjusted the salt as per taste.

In another small pan or tempering pan, I heated oil and added asafetida to it followed by dry red chilies, garlic, chili powder, and garam masala.

I removed the lid from the lentils and stirred it once again. I turned off its flame and topped it with the cooked second tempering.