Cooking the dal
In a pan dry roast the moong dal till it turns aromatic. No need to brown the dal. Roasting the moong dal reduces the sliminess and blandness but it's totally optional. This is a common practice in South India.
Wash the dal thoroughly and soak for 20 minutes. Soaking the dal is also optional but remember soaking reduces the cooking time.
In a pressure cooker, add the washed and soaked dal, garlic cloves, chopped green chillies, chopped tomatoes and water.
Close the pressure cooker and cook the dal in high flame for 3 whistles and simmer for 5 minutes. Allow the pressure to release naturally. Now dal is ready.
Dal tadka / Dal fry / Pasi paruppu kulambu
Heat oil in a pan.
Add mustard seeds.
Once the mustard seeds are crackled, add cumin seeds.
Now add chopped shallots or onions, red chillies and curry leaves.
Saute till the onions are browned. I had a half bajji milagai leftover, so I added it along.
Add turmeric powder and asafoetida. Mix everything together.
Now pour the cooked dal into the tadka mixture and mix everything together.
Bring it to a boil and simmer for 5 minutes.
Garnish with chopped coriander leaves.
Serve hot with steamed rice topped with ghee.