Dal Tadka

1. Rinse masoor dal thoroughly. In a pressure cooker or large pot, combine rinsed dal, 3 cups of water, and turmeric powder. Cook until dal is soft and mushy (approx. 10-15 minutes in a pressure cooker, 20-30 minutes in a pot). 2. Heat ghee or oil in a small tempering pan (tadka pan) over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds and cook until fragrant. 3. Add sliced garlic, dried red chilies, asafoetida (if using), and green chili (if using). Sauté until garlic turns golden brown. If using, add chopped onion and cook until translucent, then add chopped tomato and cook until soft. 4. Transfer the hot tempering (tadka) directly into the cooked dal. Stir well. Season with salt to taste. 5. Garnish generously with fresh cilantro. Serve hot with rice or roti.