A very basic daal recipe that builds flavors in two stages. Take boiled lentils, cook them in an onions base and finally temper with desi ghee.
Soak in water for 30mins, one cup of mixed lentils. I use 50% Toor, 25% Masoor and 25% Mung daal. Drain and discard the water. Put the lentils in a pressure cooker, sprinkle a little turmeric and add enough water to fully submerge them. Do not add salt. Pressure cook for one whistle. Switch off the heat and let it cool down on its own.
Saute finely chopped onions and green chillies. Once the onions turn translucent add in some chilly powder and one chopped tomato. Season with salt. Cook till the oil separates. Add chopped coriander and then add the cooked lentils along with all the water that was with them. Bring to one boil and reduce the heat.
In a small kadai, heat a large tablespoon of ghee. Crackle some cumin and fry some garlic. Add in a dry red chilly. When its super hot, pour this lava of flavors into the simmering lentils.
This is the most basic of daals that is very tasty and easy to cook. You can incorporate more ingredients into stage two and three. Some people like to add fresh greens like spinach in stage 2, a lot of people like a pinch of hing in stage 3.
The more you experiment, the more you learn.