Rinse the toor dal (and masoor or moong dal if using) until the water runs clear.

Add to a pressure cooker with 3 cups water, turmeric, and salt. Cook on medium heat for 3 to 4 whistles, or in an Instant Pot on High Pressure for 8 to 10 minutes.

Let the pressure release naturally for 10 minutes, then open the lid.

The dal should be soft and creamy. If too thick, add a splash of hot water and stir. Mash lightly with the back of a spoon for a smoother texture. Taste and adjust salt. Keep warm.

If cooking in a pot: use 4 cups water, bring to a boil, then simmer partially covered for 45 to 55 minutes until tender, stirring occasionally.

Heat ghee or oil in a small tadka pan over medium heat until hot but not smoking.

Add cumin seeds and let them sizzle for 15 to 20 seconds until fragrant.

Add garlic and stir; cook for 30 to 45 seconds until golden but not brown.

Add dried red chilli(es), hing, and curry leaves if using. If adding tomato, add it now and cook for 1 to 2 minutes until softened. Turn off the heat.

Pour the hot tadka over the dal. It will sizzle.

Add kasuri methi, garam masala (if using), coriander leaves, lemon juice, and cream or butter (if using).

Stir gently and let it sit for a minute so the flavours blend. Serve immediately with steamed rice, jeera rice, roti, or naan.