Wash and soak the different dals in water for an hour.
In a pressure cooker pan, heat oil and ghee.
Add mustard seeds, cumin seeds, asafoetida, dry red chili and fresh green chili.`
Add onions and little salt and saute till translucent. Add the ginger garlic paste and saute.
Add the finely chopped tomatoes and mix them.
Saute them till soft. Crush them with the help of sharp spatula till soft.
Add the spices - turmeric powder, red chili powder and coriander cumin seed powder.
Saute the spices till fragnant for a minute.
Drain the soaked dal. Reserve the water. Add the drained dal and mix well.
Saute it for 4-5 minutes.
Add 3to 3.5 cups of water. Add remaining salt as per taste and mix well.
Add the garam masala and mix well.
Pressure cook the dal on high heat for 4 whistles and on low heat for 2 whistles. Let the cooker cool.
Once cooled, remove whistle and open the cooker. Mix and mash the dal with the help of laddle.
Remove the prepared dal into the serving bowl. Prepare the tadka/tempering while serving the dal.
For Tadka / tempering - Heat oil and ghee in a pan.
Add the mustard seeds. Once they crackle, add the chopped garlic and cook till brown as shown.
Add the cumin seeds, asafoetida (hing), dry red chili and red chili powder. Add the chopped coriander. Let the tadka sizzle.
Pour the sizzling hot tadka over the dal removed in the serving bowl.
Garnish with the chopped coriander and serve hot. The Dal Tadka is ready to serve.
Serve the dal tadka with roti, paratha, steamed rice or jeera rice along with papadum, pickle, and sliced onions.