Wash and soak toor dal in enough water for atleast half an hour and then pressure cook for 4 whistles by adding roughly chopped garlic cloves and coriander powder in toor dal. Once pressure cooker cools down, whisk cooked dal well and keep aside.
Heat up the oil in a pan on low flame. Add mustard seeds and coriander seeds. Once it crackles add curry leaves and finely chopped onions and cook till it turns translucent.
Add ginger garlic paste and cook for a minute. Add finely chopped tomatoes, mix and add turmeric powder, kashmiri red chilli powder, dhania jeera powder and salt. Mix well and cook till tomatoes gets cooked and turns soft.
Add already whisked dal, some water, mix well and cook for 7 to 10 mins.
Tadka - Heat up the ghee or oil in tadka pan. Add mustard seeds, cumin seeds and let it crackle. Add hing and dry kashmiri red chilli. Pour hot tadka on prepared dal.
Garnish with fresh green coriander leaves and serve hot Kashmiri Dal Tadka with hot steamed rice or roti and enjoy.
