I can still remember the way my mom measures a fistful of dal in her hand and add chopped tomatoes,add water to it and place them in deep pot,seasons with a bit of turmeric and chopped green chillies and then brings to boil. Once the dal is mushy, she slowly reduces the flame to medium and allows to simmer for a while. Finally she garnishes it with tempering of hot oil with spices, garlic and salt.
Certain dals need longer cooking time, such as whole urad dal,channa dal etc. So its advisable to cook dal in pressure cooker . I used split pigeon peas for making this dal. You can use anytime type of dal. Garlic adds a flavor to the dal and tempering using homemade ghee makes this dal more comforting and rich.
We have dal rice with majjiga mirapakayalu (Sun dried Chillies), a very traditional Andhra side dish ie green chillies soaked in sour buttermilk and sun-dried. My grandmom makes it in bulk and send me. They are spicy and crispy.