Wash lentils with water and soak it for 15 minutes.

Boil the lentils in the pressure cooker till 3-4 whistles on a slow flame. Add salt and turmeric powder while boiling. After the whistles leave it aside and let it cool completely.

Meanwhile, chop onion, tomato, coriander, minced garlic and keep it aside.

Take a heavy bottom pan and heat oil on medium heat and once its hot add cumin seeds, once it splutters add green chilies and hing.

Now add onions and saute it for a minute till it turns light brown, now add minced garlic and tomatoes, salt as much as it requires in the tadka as we have already added salt in the lentils while boiling.

Cook for 5-6 minutes till the tomatoes get mushy.

Now add red chili powder, coriander powder, garam masala, and cook for another 1 minute till all the masala gets mixed and cooked properly.

Open the pressure cooker and add the soft dal in the pan and let it simmer for 5 minutes on a low flame stirring it in between so that it doesn't stick to the bottom of the pan.

Garnish it with freshly chopped, squeeze 3-4 drops of fresh lemon juice and Dal tadka is ready to serve with jeera rice, steam rice or chapati.

The last step is optional, You can temper it with ghee, cumin seeds, dry red chili, and red chili powder tadka on the top of dal just before serving it.