Step 1

Soak the dal in hot water for at least 15 minutes. Ideally, soak for 30 minutes.

Step 2

Once soaked, drain and add to an instant pot with the water and salt and pressure cook for 5 minutes. Let the pressure release naturally.

Step 3

To cook it on the stove top, add the dal, 2 cups of water, and salt to a saucepan and cook over medium heat, partially covered for 25 minutes or until the lentils are tender to preference.

Step 4

Make the tempering: Heat a large skillet over medium heat. Add the oil and wait for it to get hot.

Step 5

Add the cumin seeds and cook until the seeds change color and get very fragrant. They will sizzle and continue to change color. Then add in the cloves and bay leaves and mix. Then add in the ground spices and mix in.

Step 6

Then add in the onion and garlic and 1/4 teaspoon salt. Mix really well and continue to cook until the onion is golden brown.

Step 7

Add in the tomato and 1/4 teaspoon salt and cook until the tomatoes are saucy. Add in a splash of water if the tomatoes are not juicy enough and if they start to stick to the skillet. This will take 5 to 7 minutes.

Step 8

Mash the larger pieces. Add in the cooked dal (lentils) along with the cooking liquid and mix well and simmer until the dal reaches desired consistency. The dal keeps thickening as it sits so you do want a little bit of extra liquid in there.

Step 9

Taste and adjust salt and flavor and add in the minced ginger and the green chili and a dash of lime or lemon juice, lightly mix and take off heat. Garnish with cilantro. Serve over rice, roti, flatbread, or naan.