• In a medium bowl place the lentil dal and add water. Use your hand to swirl and gently rub the dal around until the water becomes murky. Tip the bowl, pour out the water and repeat until the water runs clear. Add clean water and leave it to soak if desired.
• In a medium pot, add lentil dal along with 3 cups of water. (for pressure cooker and Insta pot see instruction manual )Bring the pot to a boil over medium-high/high heat. Once it comes to a boil, drop the heat to low-medium to a gentle simmer. Using a slotted spoon, remove any scum that rises to the top, then cover the pot with a lid leaving it ajar so the scum doesn't boil over. Cook, stirring occasionally, for 30 minutes or until the dal can easily be mashed(see image for consistency). Add spoonfuls of water if you feel the dal is getting too thick. Take it off the heat.

Meanwhile Make the Tempering

• In a separate large pan, warm the ghee or oil. Once medium hot, add the cumin seeds and sauté for about 15 seconds. Add the onions (if using) and sauté until slightly golden, about 5-6 minutes.

  Add the curry leaves, garlic and ginger and continue sautéing for another 30 seconds. Add the tomatoes, green chili, hing, turmeric and salt). Cook until soft you'll see the oil separating from the mixture, about 3-5 minutes.(see image).
• Stir in the cooked dal into the "tarka". Add about ½ cup water (more or less), depending on how thick the dal got while cooking (step 1) and how soupy you like the consistency. Stir to combine and bring the heat to a simmer. If using dried fenugreek leaves(methi), crush them between your palms and sprinkle into the dal. Allow the dal to reduce and the flavors to meld for about 1-2 minutes, or until the desired consistency is achieved.
• Taste and adjust salt if needed. Turn off the heat. Serve!