Assemble: all the ingredients for dal.

Wash and clean dals under tap water.

In a pressure cooker add dals, salt, turmeric and water. Close the lid and pressure cook for 3-4 whistles.

Once all the pressure is released from the cooker, open and check the dal. Dal will look like this all cooked, set it aside.

Assemble: ingredients for tadka.

In a kadhai prepare tempering or tadka by adding ghee and spices...

Add chopped onions and tomatoes.

Saute till onions and tomatoes are soft, well - blended and ghee starts to leave the tadka..

Pour in the dal...

Mix and adjust spices...

Bring it to a boil and dal is ready. If you like adjust the consistency of dal by adding more water.

For the smoky flavor follow the steps below. On a medium low flame heat charcoal.

When it catches fire lower the flame and keep heating...

In 10 minutes it will be red hot...

Using a tong, carefully lift the hot charcoal...

And drop it in a stainless steel bowl or katori..

Place this bowl on the cooked dal...

Drizzle some ghee on top...

It will start to sizzle...

Place lid on top...

And trap the smoke, let the dal soak in the smoky flavor...

If you like it extra smoky then carefully place a towel on top of the cooked dal ...

And close the lid. Be careful cloth SHOULD NOT TOUCH THE HOT CHARCOAL.

Leave it for 3 - 5 minutes, carefully remove katori from dal and set it aside. When charcoal is completely cooled off discard it.

Smoky dal tadka is ready.

Serve it hot with rice or warm rotis.