Step 1. Rinse and cook the dal: Wash 1 cup of toor dal under running water until the water runs clear. Add the dal to a pressure cooker or pot with 3 cups of water, 1/2 teaspoon turmeric powder, and salt to taste. Cook until the dal is soft and mushy.
Step 2. Cook the rice: Rinse 1 cup of long grain rice until water is clear. In a pot, bring 2 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer until the rice is cooked and all the water is absorbed.
Step 3. Prepare the tadka (tempering): Heat 2 tablespoons of ghee or oil in a pan. Add 1 teaspoon of mustard seeds, 1 teaspoon of cumin seeds, and a pinch of asafoetida. Let the seeds splutter. Then add 2 chopped onions, 1 chopped green chili, 1 tablespoon chopped ginger, and 2 cloves of minced garlic. Sauté until the onions are golden brown.
Step 4. Add spices and tomatoes: Mix in 1/2 teaspoon red chili powder and finely chopped tomatoes. Cook until the tomatoes are soft and mushy.
Step 5. Combine dal and tadka: Add the cooked dal to the sautéed spice mixture and simmer for 5-10 minutes. Adjust salt to taste. Add chopped cilantro and a squeeze of lemon juice for extra flavor.
Step 6. Serve: Serve the hot dal over cooked rice, garnished with fresh cilantro.