Wash 1 cup of tuvar dal (yellow pigeon peas lentil) a few times with water until the water runs clear. Add it to a pressure cooker along with salt to taste, ½ teaspoon turmeric powder and 2 cups of water.
Cook the dal on high heat for one whistle and then simmer the heat to low and cook for another 2 whistles.
Remove the cooker from heat and let the pressure release naturally. Once the pressure is released, open the lid of the cooker and whisk the dal using a wire whisk.
Add 300 ml milk, 2 tbsp yogurt, and 2 tablespoon heavy cream to the cooker and mix everything well.
Cook on low heat until it thickens a bit.
Heat 3 tablespoon ghee in a small pan.
Once the ghee is hot, add 1 teaspoon cumin seeds. Fry for 20 seconds. Add 1 teaspoon chopped ginger, 2 teaspoon chopped garlic, and 2 teaspoon chopped green chilies and fry for a few seconds.
Add ½ cup chopped onion and 2-3 dry red chilies and fry on medium-high heat till onions are slightly browned. Keep stirring at regular intervals.
Switch off the heat and add 1 teaspoon red chili powder to the pan. If the heat is not switched off, red chili powder will burn and will give a very bad taste.
Pour this tadka immediately over the dal. We don’t want the chili powder to burn. Mix well and serve hot.
You can give a coal dhungar to the dal for a smoky flavor.