Punjabi Dhaba-Style Dal Tadka

Wash the dal thoroughly and add it to a pressure cooker with water, turmeric, salt, and chopped tomato.

Pressure cook for 3–4 whistles, or until the dal becomes soft and completely cooked.

Open the cooker once the pressure releases naturally and whisk the dal until smooth. Add a little hot water if needed to adjust the consistency.

For the tadka, heat ghee in a small pan. Add cumin seeds and mustard seeds.

Once they crackle, add hing, chopped garlic, green chillies, and onion. Sauté until the onion turns golden.

Lower the heat and add red chilli powder, coriander powder, and garam masala. Stir quickly so the spices do not burn.

Pour the hot tadka over the cooked dal and mix gently.

Garnish with fresh coriander and serve hot with rice, jeera rice, roti, or naan.