For Cooking the Dal

• 1 cup yellow lentils (toor dal or moong dal)
  
• 3 cups water
  
• ½ tsp turmeric powder
  
• ½ tsp salt
  

For the Butter Chicken Gravy

• 2 tbsp ghee or oil
  
• 1 tsp cumin seeds
  
• ½ tsp mustard seeds
  
• 4–5 garlic cloves, finely chopped
  
• 1 green chilli, chopped
  
• 1 small onion, finely chopped
  
• 1 tomato, finely chopped
  
• ½ tsp red chili powder
  
• ½ tsp garam masala
  
• Salt to taste
  

For Garnish

• Fresh coriander leaves, chopped
  
• ½ tsp kasuri methi (optional)
  
• Lemon wedges for serving

Step 1 – Cook the Lentils: Wash the lentils thoroughly under running water. In a pressure cooker or pot, combine lentils, water, turmeric powder, and salt. Cook until the lentils become soft and creamy.

• Pressure cooker: 3–4 whistles
  
• Pot method: 25–30 minutes

Step 2 – Prepare the Tadka: Heat ghee or oil in a pan over medium heat. Add cumin seeds and mustard seeds and allow them to crackle. Add chopped garlic and green chilli and sauté until fragrant and lightly golden.

Step 3 – Cook the Masala: Add chopped onion and sauté until soft and lightly golden. Add chopped tomato and cook until the tomatoes soften and the mixture becomes slightly thick. Add red chili powder, garam masala, and salt, and mix well.

Step 4 – Combine Dal and Tadka: Pour the cooked lentils into the pan with the tempering. Mix well and simmer for 5–7 minutes so the flavors blend together. Add a little water if needed to adjust the consistency.

Step 5 – Garnish and Serve

Garnish with fresh coriander leaves and crushed kasuri methi.

Serve hot with steamed rice, jeera rice, or roti.