Start by rinsing the red and petite yellow lentils under cold water until the water runs clear—this helps remove excess starch and results in a creamier texture.

In a pot or Instant Pot, combine the rinsed lentils with chopped tomatoes, salt, dried fenugreek leaves, and water.

If using an Instant Pot, pressure cook for 7 minutes. For stovetop cooking, simmer in a saucepan over medium heat for about 20 minutes, adding water as needed until the lentils are tender.

In a separate skillet, heat oil over medium heat. Add crushed cumin and black pepper, allowing them to sizzle for a minute.

Next, add the onions with a pinch of salt. Sauté until translucent, then incorporate minced garlic, ginger, and green chili.

Gently fold the caramelized onion mixture into the cooked lentils, ensuring some lentils retain their shape.

Heat a splash of oil in the skillet again, adding any remaining spices, and drizzle this final tadka over the dal.

Spoon the creamy dal into bowls, topping with fresh cilantro and a squeeze of lemon juice.