To prepare the base of the homestyle dal, add the rinsed lentils, salt, chopped onion and tomato, ginger and garlic, green chilies, cumin seeds, turmeric, and water to the pressure cooker, mix well and put to cook on a high flame; once the ingredients are boiling and the pressure cooker starts steaming, reduce the heat to medium and allow to cook for 15-20 minutes (it depends on the heat produced by the medium flame and how tight is the pressure cooker). Ensure you do not overcook the lentils as to cook it this quickly this recipe adds just enough water for the amount of lentils and overcooking them may mean them sticking to the bottom of the pan.
Once the lentils and all the other ingredients are cooked, remove the pressure cooker from the heat and allow it to depressurize; once the pressure cooker is ready, open it and mix the lentils before adding the amount of water needed to achieve the consistency desired and put the pan back on the heat.
Once the dal is lightly simmering again, add the lemon juice and mix well then remove from the heat again.
For the final step, prepare the tadka
To prepare the tadka, heat the sunflower oil and once this is warm add the mustard seeds and after 10-15 seconds the cumin seeds; after another 10 seconds, add the roughly chopped garlic and allow it to cook until golden and until the smell of rawness has gone.
At this stage add the hing, mix well and finish off with the dry red chilies, which you will break in two before adding, and the curry leaves; after the curry leaves and red chilies have been in the oil for about 10 seconds (do not overcook them, they will burn quickly!) add the tadka on top of the dal while it is still warm and mix well!
To give an extra layer of flavor, after the above steps have been completed, the homestyle dal can be finished with one tablespoon of ghee and some freshly chopped coriander.