arhar dal

INGREDIENTS:
 pressure cooking:
•1 cup tuvar dal/pigeon pea lentils
•½ inch ginger/adrak, finely chopped or grated
•¼ tsp turmeric powder/haldi
•¼ cup chopped onion/pyaaz
•3 cups water * check notes below on how to cook the lentils in a pot
other ingredients:
•2 tbsp butter or ghee for the tempering
•1 tbsp butter to be added later
•1 medium bay leaf/tej patta leaf (optional)
•2 cloves
•1 tsp cumin seeds/jeera
•1 medium size tomato/tamatar, chopped
•1 green chili/hari mirch
•3-4 garlic/lahsun, crushed
•¼ cup chopped onion/pyaaz
•¼ tsp turmeric powder/haldi
•½ tsp kashmiri red chili powder or deghi mirch/kashmiri lal mirch powder
•¼ tsp garam masala powder
•a pinch of asafoetida/hing
•1 tsp dry fenugreek leaves/kasuri methi, crushed
•½ tsp amchur powder/dry mango powder or ¼ tsp lemon juice (optional)
•few chopped coriander leaves/dhania patta for garnishing
•salt as required
INSTRUCTIONS:
1.pick and rinse the lentils very well. add the lentils along with water in the pressure cooker.
2.add finely chopped onion, ginger and turmeric powder.
3.stir and pressure cook for 8 to 9 whistles till the dal has become completely cooked and is of consistency which can be mashed easily.
4.mash the dal with a spoon or wired whisk. keep the cooked dal aside.
5.if the dal appears thick, then add some hot water and keep aside.
6.heat oil in another pan. add the tej patta, cloves and cumin seeds.
7.first fry the cumin till browned. then add the garlic and saute for 10-12 seconds.
8.add the chopped onion and fry till transparent or light brown.
9.add the green chilies and saute for some seconds.
10.add turmeric powder, red chili powder, garam masala powder and asafoetida.
11.stir and then add the tomatoes. saute till the tomatoes become softened and you see oil leaving the sides of this base onion-tomato masala mixture.
12.lastly add the crushed kasuri methi/dry fenugreek leaves and saute for a few seconds.
13.pour this tempering in the cooked dal.
14.add 1 tbsp butter and salt. you can add some water here if required.
15.stir and simmer the dal for 5 to 6 minutes or more till it reaches a slightly thick consistency. you can even keep medium consistency of the dal if you prefer.
16.if you want a slight sour taste in the dal, then add a few drops of lemon juice or ½ tsp of amchur powder/dry mango powder towards the end. if adding dry mango powder, then stir well and allow the dal to simmer for 1 to 2 mins after adding it.
17.garnish with coriander leaves and serve the arhar dal fry hot with steamed basmati rice or jeera rice or naan or rotis accompanied with roasted papad and a pickle or salad by side.