Wash the lentils/dal and soak in hot water for 10 minutes then drain and add to a sauce pan.

Add the rest of the ingredients and mix. Cook over medium heat, partially covered. Depending on the dal it will take anywhere between 35 to 55 minutes.

If using chana dal, use a pressure cooker and pressure cook 18-20 minutes. It might take up to 2 hours in a saucepan if the dal is too old.

To pressure cook the dal, use only 2 cups of water and add the rest of the ingredients with the washed and drained dal to an instant pot or pressure cooker and pressure cook for 10 minutes for the split pigeon pea / toor dal, 6 minutes for moong dal and 18 minutes for chana dal. Let the pressure release naturally for 10 mins then quick release, then open the lid.

Add oil to a skillet over medium high heat. Once the oil is hot, check the oil by putting 1 or 2 mustard seeds and see if they start to change colour immediately.

Add the mustard seeds to the hot oil and cook until either the mustard seeds pop or change color and lighten significantly.

Then add the cumin seeds and mix well for a few seconds.

Reduce the heat to medium and add the curry leaves, asafoetida and mix in for another few seconds.

Add garlic carefully and mix in really well.

As soon as the garlic is starting to turn golden, mix really well then add in the Kashmiri chili powder, cayenne and mix in. Take the pan off heat.

Drop this tadka/tempering into the dal. Garnish with lemon juice and cilantro and serve immediately, with flatbread, bhakri or rice.