Step 1

Cook the lentils until tender. See the FAQs for how to do this in an Instant Pot, a pressure cooker or a pan on the stovetop.

Step 2

Make the tempering or "tadka". Heat the oil in a wide saucepan, dutch oven or karahi, then add the mustard and cumin seeds and asafetida, if using. As soon as the mustard seeds sputter, add the cilantro and optional curry leaves and the green chili peppers.

Step 3

Add the tomatoes. Saute the cilantro and curry leaves for a minute, then stir in the tomatoes. Cook the tomatoes until they have expressed most of their juices and are very soft.

Step 4

Stir in the lentils. Add the cooked dal (whisk it first to break down the lentils) to the saucepan and mix it well. Add water to thin out the lentils--I add about a cup. You can make the dal as thick or as thin as you like. A thicker consistency is better with rotis, a thinner consistency works well with rice.

Step 5

Bring to a boil, cover and cook for five minutes. This gives the flavors a chance to meld.

Step 6

Add lemon juice. Turn off the heat, then add in the lemon juice and garnish with more cilantro, if you like.