1. Wash and rinse the masoor dal (skinless brown lentil) several times, until the rinsed water is clear. Set this aside.
2. Wash, rinse and chop all the vegetables (shredded carrots are used).
3. Heat the pressure cooker on a medium heat, add the rinsed dal, tomatoes, shredded carrots, ginger, garlic and green chili paste.
4. Add salt, turmeric powder and water. Cover the pressure cooker and cook till you hear 3 or 4 whistles of pressure release.
5. Once cooked, keep the pressure cooker aside to cool, before opening the lid.
6. Meanwhile, for the seasoning, heat up a pan with mix of ghee and oil (you can use butter as well). Add dry whole red chilies and fresh curry leaves.
7. Add the mustard seeds, cumin seeds, asafoetida (hing), a pinch of turmeric powder, a few more curry leaves.
8. Add the finely chopped onions, stir for a few minutes and cook until edges turn golden brown in color. When the onions are done, add the finely chopped coriander leaves (optional), stir and turn off the stove and set aside.
9. When pressure cooker has cooled enough, open the lid and squeeze in some fresh lime juice, add garam masala and stir gently to mix. (At this point you can add water, if desired)
10. Garnish with the prepared tempering and dal fry is ready to serve.
11. Serve the dal fry with roti, kulcha or rice.
This recipe can be cooked in regular pot as well.
While cooking the dal, you may add oil or ghee or a mix of both.