• Wash the dals together, thoroughly in water until it turns almost clear.
• Add them to a pressure cooker or instant pot and cook for 10 minutes on high.
• In the meantime, heat 1 tsp oil in a pan and add 1 tsp of cumin seeds to it.
• Once it starts crackling and turning brown, add the crushed ginger and garlic to it and cook on low heat until the raw smell goes away.
• Add onions and green chilli to this and cook on medium-low until the onions turn golden and soft.
• Add the ground spices, turmeric powder, red chilli powder and coriander powder and mix well. Cook until the raw smell of turmeric powder goes away.
• Add the tomato puree or chopped tomatoes to this and cook until the tomatoes get cooked. Add salt at this point and mix well.
• Stir in the cooked lentils/dal to this mixture and cook for another 5 minutes until the flavour blend in together. Add dried Kasuri methi (if using) and turn off the heat.

For the smoking:

• Place a tall bowl in the pot of dal and then heat oil in a small pan.
• Heat the piece of charcoal on fire (be safe, friends) with the help of tongs. Place it in the bowl, pour hot oil on the charcoal piece and cover the pot to let the smoke make the dal smoky, about 5 minutes. Then take out the bowl and discard the charcoal.

For the tadka:

• Heat 2 tbsp oil in a small pan and add cumin seeds to it.
• Once it crackles, add the asafoetida and dried chillis and stir it. Take it off the heat before it starts burning and pour over the daal.
• Garnish with coriander leaves and lemon juice.
• Enjoy dal with basmati rice, roti and Indian pickle (achar).