Measure dal.

Wash and clean dal of all the dirt and grit. Pressure cooker with 2 cups of water, salt and turmeric powder. Pressure cook for 1 whistles.

Let the dal sit till all the steam is released. Dal will look like this - cooked to a point where the grain is soft when pressed in between the fingers, firm and not mushy.

Add ½ cup of water and gently mix the dal.

Consistency of the dal should be thick.

Transfer dal to a serving bowl and assemble rest of the ingredients. Kadhi dal is ready for tempering. At this point adjust salt.

Start by adding chopped onion to the dal.

Add chopped tomatoes.

One by one sprinkle all the spices listed above.

Feel free to add chopped green chilies to the dal.

Finally top the dal with chopped cilantro leaves.

Heat ghee in a pan and add cumin seeds to it. As the cumin seeds start to sizzle...

Pour hot ghee on top of the dal. Pour hot ghee in such a way that it circles the whole bowl and sizzles. This way ghee will be distributed all around. You will hear a sizzle for a second, tadka is done.

Khadi dal tadka is ready.

One per taste, pour some lemon juice on top.

Serve hot with warm rotis.