Rinse the toor dal 2–3 times under cold water until the water runs clear. In a pressure cooker or pot, add dal, turmeric, and water. Cook until soft—around 3–4 whistles in a cooker or 20–25 minutes on the stovetop.

Tip: The dal should be soft enough to mash with a spoon. This gives the dish that smooth texture typical of Gujarati Dal.

Once cooked, whisk the dal until smooth. Add salt and more dal water if it looks too thick. Keep it on low heat to simmer gently while you prepare the tempering.

In a small pan, heat ghee or oil. Add mustard seeds. Once they crackle, add fenugreek, cumin, hing, curry leaves, and green chili if using. Sauté for 30–40 seconds until fragrant.

Pour the tempering over the dal. Mix well and let it simmer for 3–4 more minutes. If you’re adding tomatoes or lemon juice, do it now and stir gently.

Tip: Don’t boil after adding lemon—it can make the dal taste bitter.