• Wash the lentils 2-3 times or until the water runs clear. Soak the lentils for 10-20 minutes.
• Pressure cooker Method Drain the water and the lentils to the pressure cooker along with 1½ cups of water. Close the pressure cooker and let the lentils cook for 5-7 minutes after the first whistle. Let the pressure cooker naturally cool. While the lentils are cooking prepare the ingredients you need to temper the dal. Once the pressure cooker is completely cool, open the pressure cooker. Using a hand blender or whisk mash the dal. This will make it deliciouly creamy.

  To cook in a pan: follow the first 2 steps. Place the lentils in a sauce pan and cook for 15-20 minutes. (See full details on cooking lentils for dal above)

Tempering

• Warm oil in a large sauce pan. Add cumin seeds, green chilies, asafetida and add finely chopped onions. Saute for 5 minutes until the onions are soft and start to brown around the edges. Add ginger garlic. Sauté until onions are golden and cooked. Next add in the finely chopped tomatoes. 
• Add turmeric, coriander powder, and salt. Let the tomatoes cook on a medium heat until they start to breakdown. Now add the chopped greenn. Turn up the heat and stir until the greens start to wilt. Add the cooked lentils. Give everything a good stir.. 
• Add water as you need or to think the dal. Once the dal comes to a boil, add kasuri methi. Mix everything well, and allow everything to heat through. Adjust the consistency you're pulao or wholegrains of your choice. liking by adding a little more water or simmer to thicken. Serve it with rotis, naan, rice,.