Firstly: As aforesaid, wash well & in the clear water, soak the lentils for the given time period & the following day, strain it nicely & pressure cook it with adding into it rest all other ingredients that’s been mentioned above for about 5-6 whistles or until the lentils are well cooked/boiled to turn absolutely soft yet not completely mushy- Let the pressure in the cooker release normally & then, check it well & mix it nicely- Set Aside

Next, heat up a frying vessel/pan over the medium flame & add into it the cooking oil & butter both or ghee (for the butter to be added in at the end), throw in the whole dry spices in it- Let them crackle & turn fragrant, followed by the chopped onions to it & sauté until nicely translucent or very gently golden brown in colour- Continue sautéing until the raw smell goes off & it becomes quite soft- In goes the chopped tomatoes now, sauté continues

Add in the salt at this point to hasten the process of sautéing & help the tomatoes get soft & mushy in less time- Cover it & let it cook for about 2-3 mins time while stirring occasionally in between, add in some splashes of hot water (if you find that the mixture is getting dried up quickly to sauté it nicely), until the oil surfaces upto the pan

Time to add in the measured hot water to adjust its gravy consistency perfectly- It should be on the thicker & stickier side & no way thin or runny at all-
Now, at this point- You can either choose to keep it as is & enjoy it simply by finishing it up with the dollops of butter, finely chopped coriander leaves, kasuri methi & garam masala powder, etc.

Mixing all together nicely until well combined & finely incorporated or divide it into two parts (one veg portion) & the other half need be added with the scrambled eggs (the one exactly what this recipe calls for), though I kept both the versions of veg & the eggs one

To get it mixed with the eggs: Heat up another frying pan/kadhai over the medium flame- Break into it, the numbered eggs mentioned above- Add in some salt & black peppers & scramble it nicely- Don’t over cook it at all- It should be kept on the softer side, now add in the cooked portion of the Tadka Dal to it, mix everything well together until nicely combined and well blended/incorporated

Turn off the flame & let it sit on the hot oven for another 10 mins time before serving it piping hot with your choicest of hottest Indian Bread Types- Now, transfer it to a separate serving plate/bowl: Garnish it your way- By adding some additional dollops of the butter, finely chopped coriander leaves, lemon wedges, onions & tomatoes roundels, etc.