Lentils: 1 cup (240g), split moong yellow
Spring water: 4 cups (880ml)
Salt: 1 1⁄2 tsp plus a pinch
Turmeric: 1⁄4 tsp
Ghee: 2 tbsp (heaped)
Cumin seeds: 1 tsp
Ginger: 1 tbsp, grated
Tomato puree: 1 tsp, double concentrate
Asafoetida: 1⁄4 tsp (optional)
Green chilli: 1, slit in half
Red chilli peppers: 2-3, dried (optional)
Red chili powder: 1⁄4 tsp
Garam masala: 1⁄4 tsp
Coriander: Handful fresh leaves, chopped
Wash lentils 3-4 times until the water runs clear.
Drain well and transfer into a pressure cooker. Add water along with salt and turmeric and then mix.
Carefully secure the lid on the cooker and place on a high heat (if your pressure cooker has different valve settings, place on the highest one).
When the pressure cooker first releases steam, reduce the temperature to medium and cook for 3 minutes. Then turn off the heat and remove from the hob.
Allow the pressure cooker to rest for 2 minutes. Allow the steam to escape from your pressure cooker by either releasing the valve or, alternatively, place your cooker under a running cold tap until all of the steam has released.
Carefully remove the lid and check the lentils. The lentils should be soft and tender. Transfer to a serving bowl.
To make the tadka, heat ghee in a small saucepan (you will need to work quickly and continuously mix everything while making the tadka). When the ghee is hot, add cumin seeds and ginger.
Add tomato puree, asafoetida, green chilli, dried red chillies & chilli powder. Mix continuously and bring the pan back on the hob.
When you see a paste has formed, turn off the heat and drizzle on half of the tadka on the cooked dal. Mix well.
Then drizzle on the remaining tadka as a garnish (without mixing). Finish with garam masala and fresh coriander leaves.
