• Wash the dal: Add dal and regular tap water to a bowl and swirl with your hands. Then drain the water. Repeat 2-3 times until the water is clear.
  

Stovetop Method

• In a medium pot, add the dal with 1/2 teaspoon turmeric, 1 teaspoon salt, and 3 1/2 cups of water. Bring to a boil on medium-high heat.
  
• Now, reduce the heat to medium-low and let the dal simmer for about 30 minutes until it is soft and can be mashed easily.
  
• While the dal is cooking, you will see yellow/white scum on the top; this can be removed with a slotted spoon. Stir at regular intervals. Once the dal is cooked, remove from heat.
  

Pressure Cooker/ Instant Pot Method

• Transfer the rinsed dal to an instant pot or stovetop pressure cooker. Add 1/2 teaspoon turmeric, 1 teaspoon salt, and 3 cups of water. Give it a stir. Pressure cook for 2-3 whistles or for 5 minutes in the instant pot. Let the pressure release naturally.

Making tadka

• Heat ghee or oil in a large pan or dutc oven on medium heat. Add the cumin seeds and let them sizzle. Then add dried red chili peppers and hing. Saute for a few seconds.
  
• Add the diced onions and cook for 5-6 minutes until they are soft and light golden in color.
  
• Add the crushed ginger, garlic and green chili. Saute for another minute until the raw smell is gone.
  
• Add the chopped tomatoes, coriander powder, and red chili powder. Give it a stir. Cook for 5-6 minutes until the tomatoes soften. You can cover with a lid for 2-3 minutes which helps to soften the tomatoes quickly. You want to cook this onion tomato masala until oil oozes out from the sides.
  
• Add the boiled dal to the pan and mix. You can add 1/2-1 cup of water to adjust the consistency of the dal as you prefer.
  
• Let the dal simmer for 3-4 minutes on medium-low heat. Add the garam masala and sprinkle the lemon juice. Garnish with chopped cilantro.
  
• The masoor dal is ready to be served. Serve with some warm rice or roti for a comforting meal.