Soak <quantity>1<unit>cup</unit></quantity> of yellow lentils overnight to hydrate them. Drain and transfer to a pressure cooker

Add <quantity>1<unit>thumb</unit></quantity> of peeled ginger, <quantity>2</quantity> bay leaves, and <quantity>3</quantity> dried kashmiri red chilies

Add <quantity>2<unit>tsp</unit></quantity> of coriander powder, <quantity>2<unit>tsp</unit></quantity> of red chili powder, and <quantity>2<unit>tsp</unit></quantity> of turmeric powder

Add <quantity>500<unit>ml</unit></quantity> of water. Stir to combine

Close the pressure cooker and cook over medium heat for 20m until the lentils become a purée. Transfer to a saucepan over low heat

Add <quantity>⅓<unit>cup</unit></quantity> of ghee to a saucepan over medium heat

Add <quantity>2<unit>tsp</unit></quantity> of black mustard seeds and <quantity>2<unit>tsp</unit></quantity> of cumin seeds

Add <quantity>6</quantity> curry leaves and <quantity>1</quantity> chopped, medium white onion

Add <quantity>3</quantity> sliced garlic cloves, <quantity>1</quantity> sliced green chili and <quantity>¼<unit>thumb</unit></quantity> of thinly sliced peeled ginger. Add salt to taste. Cook until the garlic is light brown

Pour the ghee mixture immediately over the dal and mix

Season with salt to taste and squeeze <quantity>½</quantity> lemon. Mix to combine

Serve in a bowl. The dal tadka is ready

Enjoy on its own or with a malabar paratha and thecha!