I washed and soaked overnight 4 handuls of toor dal. In a pressure cooker I added 1 cookingspoon full of olive oil, 1 pinch each of hing, cumin and fenugreek seeeds. I added 3 curry leaves, 1 small onion or shallot cut in to half moon slices and cooked them until they turned brown. I added 2 cloves of garlic and 1 small slice of ginger to my mortar and pestle and ground them and added it to my cooker.
I added 1 pinch each of cilantro, pink salt and turmeric. I added 1 green chili and 1 tomato cut in small pieces and stirred in to the masala mixture until the tomato turned soft and mushy. I added the soaked toor dal and 2 to 3 additional cups of water stirred and closed the pressure cooker.
After the safety button poped up I had cooked the dal for 20 minutes then turned the stove off and let the pressure release on its own.
This would take another 10 to 15 minutes. Check and see if the safety valve is lower and open the pressure cooker and take a teaspoon and taste and to check to see if the toor dal is soft. It wasn’t hard at all. Add 3 tbs of lemon or lime juice at the end and enjoy it over rice or with chapati with a large dallop of desi (native) yogurt and achar (pickle).
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