If you are able to, soak the daal/lentils for at least 30 minutes. This will cut down the daal cooking time. The time given below is after I soaked the daal for 30 minutes in warm water.
Drain the lentils and add to your pressure cooker with 3 cups of water, salt and turmeric. Pressure cook on high for 8 minutes and wait for the pressure to release naturally. See notes.
Set a heavy bottomed saute pan on medium high heat. Add avocado oil (ghee, if not making it vegan) and once it’s shimmery and hot, add cumin seeds.
Once the cumin seeds start to crackle add minced green chili and curry leaves (stand back, curry leaves splutter). Turn the heat to low.
Add heeng, amchur powder, cayenne powder, and garam masala. Let the spices toast for a minute until nice and fragrant. This is your masala.
Using a slotted spoon, transfer the cooked lentils (you do not want the broth or cooking liquid) to the saute pan with the prepared tempering/masala. Turn the heat up to medium.
Add salt and garam masala. Mix and cook for a minute or two. Your daal for daal pakwaan is ready. Keep aside.