Step 1

Wash dal 2-3 times with water until the water runs clear.

Step 2

Soak it in 3-4 cups of water for 30 minutes.

Step 3

Drain the water and add the soaked dal to a pressure cooker.

Step 4

Add 3 and ½ cups of water, turmeric powder, and salt, and stir gently.

Step 5

Close the lid of the cooker and cook the dal for 1 whistle over high heat.

Step 6

Now reduce the heat to low and cook for 12 minutes.

Step 7

Remove the cooker from heat and let the pressure release naturally.

Step 8

Open the lid and whisk the dal well using a wire whisk. Add lime juice and mix well.

Step 9

Add some boiling hot water if the dal is thick for your liking and mix well.

Step 10

Check for salt and add more if needed.

Step 11

Wash dal 2-3 times with water until the water runs clear.

Step 12

Soak it in 3-4 cups of water for 30 minutes.

Step 13

Drain the water and add the soaked dal to an instant pot.

Step 14

Add 3 cups of water, turmeric powder, and salt, and stir gently.

Step 15

Close the lid of the instant pot and set the valve to the sealing position.

Step 16

Press PRESSURE COOK and set the timer to 12 minutes at high pressure.

Step 17

Once the timer goes off, let the pressure release naturally for 10 minutes.

Step 18

Release the remaining pressure manually and open the lid.

Step 19

Whisk the dal well using a wire whisk. Add lime juice and mix well.

Step 20

Add some boiling hot water if the dal is thick for your liking and mix well.

Step 21

Check for salt and add more if needed.

Step 22

Heat ghee in a small pan over medium-high heat.

Step 23

Once the ghee is hot, add garlic and fry until browned, stirring continuously.

Step 24

Add asafetida and cumin seeds and let them crackle for 3-4 seconds.

Step 25

Switch off the heat and add chili powder to the pan.

Step 26

Pour the tempering immediately over the dal and mix well. Serve hot.