Thoroughly rinse 1 cup tuvar dal (arhar dal, or split & husked pigeon pea lentils) in water. Add them to a 3-litre pressure cooker.No pressure cooker? You can also cook the lentils in a pot. Soak the lentils for an hour or two before you cook them in a pot.

Add ½ cup chopped onions, 1 cup finely chopped tomatoes, 1 or 2 green chilies (1 teaspoon of chopped Anaheim pepper or Serrano pepper can be subbed for green chillies) and 1 teaspoon finely chopped ginger.

Pour 2.5 cups of water into the pressure cooker. If cooking in a pot, then about 4 to 4.5 cups of water can be added.

Add ½ turmeric powder and 1 pinch of asafoetida (hing). If you do not have asafoetida, then skip it. 5. Mix well.

Pressure cook the lentils for about 7-8 whistles, or until they become soft and creamy. Mash the cooked lentils with a wired whisk or with a spoon and keep aside. If the consistency looks thick, then add about ½ - 1 cup water (depending on the thickness) to get a medium consistency. Simmer dal for 3 to 4 minutes.

Once the desired consistency is reached, add 1-2 tablespoons low-fat cream (optional), ½ teaspoon garam masala powder, 2 tablespoons chopped coriander leaves (cilantro) and salt to taste. Switch off the the heat.

Mix well so that everything combines uniformly. Taste and adjust salt before adding tadka.

Serving Suggestion: Serve dal tadka hot with steamed basmati rice or jeera rice (cumin rice), or with roti, naan or paratha.