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1 cup toor dal + 2 tbsp moong dal
2 1/2 cups water
1 clove and cardamom
1 inch cinnamon
1 bay leaf

Soak the dal for 4-5 hours and pressure cooker: Pour 2½ cups water.

Pressure cook on a medium heat with cinnamon and cardamom and clove for 2 to 3 whistles. When the pressure releases, open the lid.

To Temper

1 teaspoon cumin seeds
1/4 teaspoon hing
1 dried red chilli broken
1 to 2 green chilies
1 medium onion
1 tsp ginger chopped
1 large tomato
1½ teaspoon turmeric
1/4 tsp cumin powder
1½ tsp Kashmiri red chili powder
1/4 tsp garam masala
1 teaspoon salt or more to taste
1/2 cup water
1 tbsp kasuri methi crushed chopped
2-3 tbsp coriander leaves finely
Amchoor 1/2 tsp

To Serve
1 to 2 tablespoons lemon juice or as needed
3/4 to 1 teaspoon salt
Soaking

How to Make Dal Fry
Heat a pan add cumin seeds and dried red chili. When the spices begin to leave aroma add hing, Next add onions and green chilies. Saute until the onions cook. Cook in medium flame and use a heavy bottom pan Add ginger garlic and saute along with onions until the raw smell of ginger garlic goes off. This takes about a minute.

Then add tomatoes and salt. Saute on a medium flame until tomatoes turn soft. Add red chilli powder, garam masala, cumin powder and turmeric. Add some water and Saute for 3-4 mins till the masala begins to smell good & leaves the pan.

Add kasuri methi, amchoor and garam masala

Add the mashed dal & mix well. Pour more water as needed to bring it to a desired consistency. Cook until the daal begins to bubble well. When dal fry reaches the desired consistency do a Taste test and add more salt if needed. Garnish with coriander leaves. It will become thicker in cooking Serve dal fry with rice, roti, or paratha