Add all the daal ingredients into a pot/ pressure cooker. Cook until tender. If using a pressure cooker, it will take about 10-12 minutes. If cooking on a pot, it will take about 20-30 minutes.
Mash the daal using a potato masher. If you prefer a very smooth consistency, you may use a stab mixer to puree the daal. Set aside.
Heat a pan/skillet on medium heat and add oil. Once hot, add the sliced garlic and fry for about 2 minutes, stirring continuously . Once the garlic starts to get a golden color, add the cumin seeds and fry until they start to crackle (about a minute). Add the tarka to the daal (be careful as it might splatter) and stir to combine.
Serve over basmati rice or brown rice, along mint chutney.
