Rinse the dal (I used mix of toor and masoor) and transfer to an instant pot or pressure cooker. Add 1/2 teaspoon turmeric, 1/2 teaspoon salt and 3 cups water. Stir.
Boil the dal using either-Instant Pot: cook on high pressure for 8 minutes with natural pressure release.Stove-top pressure cooker: cook for 4 to 5 whistles on high then lower the heat and let it cook for 3 to 4 minutes. Set aside.
Heat oil in a pan on medium heat. Once hot, add the cumin seeds and let them sizzle. Then add dried red chili and hing and saute for few seconds.
Add onions (also add 1/4 teaspoon salt for the onions to cook faster) and cook for around 4 minutes until soft and light golden brown in color.
Add crushed garlic-ginger and sliced green chili. Cook for 1-2 minutes until the raw smell goes away.
Add the chopped tomatoes and stir.
Then add the garam masala, red chili powder and mix. Cook for 6 to 7 minutes until tomatoes are very soft and cooked and oil oozes from the side of the masala. This step is important, don't rush it. Stir in between and I also added around 2 tablespoon water so that the masala doesn't burn.
Now add the boiled dal to the pan and mix. Add water to thin out the dal at this pont, I added 1 cup water here, you can add as per your taste.
Add kasuri methi, chopped cilantro. Also add the remaining 1/4 teaspoon salt and mix.
Let the dal simmer for 3 to 4 minutes on low-medium heat. You can serve the dal at this step or do the extra step of giving it a smokey flavor (dhungar method).
Dhungar Method
For the dhungar method, place a steel bowl on top of the dal. Meanwhile heat a piece of charcoal over direct heat until it's red hot.
Place hot charcoal in that steel bowl on top of trivet. Pour oil on top of charcoal. You will immediately see fumes coming out of charcoal. Immediately close the pot with a lid. Let it remain like this for 5 to 10 minutes.
Then open the lid and remove the bowl from dal. The longer you keep the lid closed, the smokier dal will get, so don't do more than 10 minutes. I did for 7 minutes.
Garnish with cilantro and serve dal fry with tandoori roti or rice!
Video
Notes
You can use ghee in place of oil. It will give a wonderful flavor and aroma to the dal.
I have used a mix of toor and masoor dal here. You can use toor dal only or use a combination of toor, moong and masoor dal too.
To make this gluten-free, skip the hing (asafoetida) or use a gluten-free hing.