Indian Dal Tadka

Rinse all three types of lentils together until the water runs clear. Place them in a pressure cooker or Instant Pot with the turmeric and 3 cups of water. Pressure cook for about 10 minutes, then release the pressure. Whisk the cooked lentils until creamy and set aside.

Heat oil in a pan over medium heat. Add cumin seeds and wait until they darken. Toss in the sliced garlic and saute until lightly golden, then add the green chiles and half of the cilantro, stirring briefly. Add the chopped tomato and cook for 1 to 2 minutes until it starts to soften.

Pour the whisked lentils into the pan along with about a cup of water. Stir well and add the dried mango powder and crushed dried fenugreek leaves. Season with salt to taste. Bring to a boil, then reduce to a simmer and cook for 5 minutes, stirring occasionally. Add more water if you prefer a thinner consistency.

In a small skillet, heat the remaining oil. Add mustard seeds and wait for them to sputter and pop. Quickly add the julienned ginger and dried red chiles, stirring for just a few seconds. Optionally sprinkle in red chili powder for color. Pour this sizzling tadka directly over the dal and garnish with the remaining cilantro. Serve with steamed rice or warm roti.