Daal without oil ka tadka

All oil is baaaaad - that is the mantra. So how to make tasty stuff without the oil in dishes that were meant to? Read on...
Ingredients

1. Tuvar daal: how many mouths to feed, ji?
2. Jeera: a generous pinch for every fistful of pulses.
3. Salt to taste.
4. Turmeric: enough to give it the yellow of your dreams.
5. A touch of ghee (utterly, totally, completely optional).
6. Coriander leaves and stems: for the garnish and the top-note.

Get Going

1. Pick, wash and soak the tuvar daal for the time that you have at hand. Don't soak if you are in a tearing hurry, it's OK.
2. Put it in the pressure cooker and cover with water till the water is a half-a digit above the daal.
3. Don't put haldi now as the blubberings of a bad cooker will stain everything with indelible turmeric.
4. Don't put the salt now - it softens better without
5. Four whistles should do the trick. Give five if you have no churn. In which case remember to put a tad more water.
6. Let it cool on it's own. Open, add as much water as you want. I like it being tolerably thick. Stir it around till it has no lumps. Put it to boil. Simmer. Move to preparing the tempering now.
7. Dry roast the jeera till it is well browned all over. Pour it over the gently bubbling daal. Add the salt. Adjust to taste.
8. Add the coriander stems and leaves and put the ghee if you want to eat right now.
9. Goes well with steamed rice and fulka. Of course I have it with any dry sabzi - aalu, beans, gobi.....