First, rinse all three dals. If you have time, soak them for 30 minutes. I usually rinse and add them directly to the pressure cooker. Add turmeric and salt, then pour in 2 cups water (about 480 ml). Close the lid and cook on high heat until the first whistle, then reduce the heat and cook for another 7-8 minutes or as needed. Turn off the heat.

Once the cooker cools, peel and wash the onion, tomato, and ginger. Wash the tomato and green chili as well. Chop the onion and tomato into small pieces. Crush the ginger, green chili, and garlic together. Mix the cooked dal well with a whisk. To prepare the tadka, heat a tadka pan or skillet and add oil. Keep the heat low. Once the oil is hot, add cumin seeds. When they start to crackle, add asafoetida and then the chopped onion.

When the onion turns translucent, add the crushed ginger, garlic, and green chili. Sauté for a bit. When it turns slightly reddish, add a little salt, coriander powder, and garam masala. Mix well, then add the tomato.

Cover and cook the tomato until soft, stirring every minute. Once the tomato is cooked, mash it with a serving spoon, then add the cooked dal.

Increase the heat and bring the dal to a boil. If the dal is too thick, add water at this stage. Once it comes to a boil 2-3 times, add chopped cilantro, mix, and let it boil once more, then turn off the heat.