Dal Fry in 30 Minutes

Instructions:

1. Rinse the toor dal under cold water until the water runs clear.
2. In a pressure cooker, combine the dal, water, turmeric, and salt. Cook for 3-4 whistles (or 10 minutes on high pressure) until the lentils are completely soft and mashable.
3. Heat ghee in a heavy-bottomed pan over medium heat. Once shimmering, add cumin seeds and hing.
4. Add the diced onions and sauté until they turn a translucent gold.
5. Stir in the ginger-garlic paste and green chilies; sauté for 1 minute until the raw smell vanishes.
6. Add the chopped tomatoes and cook until they soften and the ghee begins to separate from the sides of the masala.
7. Lower the heat and stir in the Kashmiri red chili powder and garam masala.
8. Pour in the cooked lentils, stir to combine, and simmer for a few minutes to integrate flavors.
9. Finish by stirring in the lemon juice and crushed kasuri methi. Garnish with fresh chopped cilantro before serving.