Soak the Tadka Daal overnight and strain it the next morning.

Combine cumin powder, turmeric powder, red chili powder, and coriander powder (a bit of garam masala if you want) and mix them well to make a spice mix.

Chop the green chilis, ginger, onion, and coriander leave finely and keep aside. The garlic can be chopped roughly and the tomatoes into cubes.

Now take a kadhai and heat some mustard oil and butter or ghee in it.

Heat until you see light fumes and then put in the onions. Fry it until golden and then add the ginger, garlic, and green chilis. Sauté them well.

Next, add your spice mix to the Kadhai and mix all the ingredients well. Keep the heat medium. You can add a bit of water if it feels too dry.

Continue stirring and put in the chopped tomatoes. Sauté all of it well.

To this add some salt and mix it again.

Keep stirring until you see the separation of oil from the spices.

Now add the soaked and strained tadka daal and coat everything with the spice mix.

Keep the flame on medium and sauté everything for a few minutes.

Next put in 2 cups of warm water and transfer the entire thing into a pressure cooker. (If you are already using cooked lentils then you don’t need to pressure cook or that much water).

Cover the pressure cooker and cook for around 10 minutes.

For the finishing touch, heat a pan and heat it well.

Add some oil, onions, green chilis, garlic and tomatoes.

Toss it on very high heat and put in the tadka.

Give it a good stir and put some butter for a smooth fatty texture.

Garnish it with chopped coriander leaves and again give it a final stir. (if might even add crushed dried kasuri methi).

Serve it hot.