Pressure cook the dal with a little over double the quantity of water for 3 - 4 whistles, depending on how chunky you like your dal. I personally do not like the soft dal chunks in my boiled dal, so I go with 4 whistles. But if you prefer a chunkier dal, go with 3 whistles.
Then transfer the boiled dal in a cook pot, and add salt, haldi powder, and black pepper powder. Mix well, and bring it to a boil. This should take 5 - 10 mins on medium flame.
Meanwhile, in a tadka pan/small pan, heat up a little ghee, and add in the cumin seeds. Once the cumin seeds start crackling, add in hing, mix well, and let it fry for about 30 seconds. Then pour the tadka in the cooked dal.
Serve hot with steamed rice. Even better if paired with papad and pickle.
Notes
People have different preferences when it comes to the consistency of dal. Some prefer a very thin consistency, others like a more thick and chunky consistency. This recipe shares the measurements for a relatively thinner consistency of dal, but you can always adjust water according to your preference.
Though keep in mind that dal will naturally soak up the water and thicken up a little.
Adjust salt and pepper to suit your taste buds.
You can also use oil instead of ghee. Ghee is just a personal preference, because it tastes better (to us).
Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.