DAL TADKA

1/2 cup yellow moong dal (split mung beans) OR yellow split peas OR additional red lentils
3 cups water
1/2 cup split red lentils (masoor dal)
1 large tomato chopped
1/2 large onion chopped, set aside other half
3 cloves garlic minced
1 teaspoon ginger root minced
1 teaspoon cumin seeds
1/2 teaspoon turmeric
1/2 teaspoon salt if desired
1/2 teaspoon garam masala plus more to taste
1/2 large onion sliced

The number of ingredients can change as per the number of people being served.
If you like you can change the style and make modifications to the mentioned ingredients and recipe.

Put the lentils, water, and next 7 ingredients (through salt) into a pressure cooker and lock the lid. (See Notes below for regular stovetop cooking.) Cook at high pressure for 10 minutes (on the Instant Pot, select manual and change the time to 10 minutes). Allow pressure to drop naturally for 10 minutes and then do a quick-release.
Open the lid carefully and check to make sure the lentils are tender. If not, continue to cook without pressure until the lentils are fully cooked. Add garam masala and stir vigorously to make the lentils creamy. It should be a medium consistency, so add a little water if it’s too thick. Keep warm.
While the lentils are cooking, heat a small non-stick skillet. Add the onions and cook, stirring often, until they begin to brown. Add the red pepper flakes and cook until onions are softened and touched with brown.
Check the seasoning of the lentils and add additional salt and garam masala to taste. Serve over rice and top each serving with the browned onions.

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