Daily dal (masoor and moong dal)

Rinse the red lentils and moong dal, soak about half an hour (optional), and drain.

Put the lentils in the pressure cooker with turmeric, salt and two cups of hot water.

Pressure cook on high for 12 minutes; on a stovetop pressure cooker bring to full pressure on high, then low for 10 minutes.

Let the pressure release naturally, open, and stir the dal smooth; thin with hot water to the consistency you like and bring to a rolling boil, adding salt if needed after tasting.

Heat a tablespoon of oil, lower the heat, add cumin seeds, dry red chillies and curry leaves.

Pour the sizzling tadka into the dal.