Is it okay to put ajwain seeds in dal?!

Is it okay to put ajwain seeds in dal?

I'm not Indian, but I have some spices here and I am trying to make something for dinner.

1 day ago
Okay, I put a pinch in the dal I was making before, and it seems to be turning out terrible now. What should I add to it to help make a smoother flavor?

I am surprised you aren't Indian and yet you know the word "ajwain".
I wouldn't suggest you to use that in dal. Not unless you are a dal veteran. I will give a a simple trick that will work with most varities of dal. I am assuming you have little or no idea about dal so I will start from scratch.
1. Usually, a fistful of dal is enough for 1 person.
2. Add water depending on how liquidy you want the dal to be. For 2 people, about 2 cups of water should be enough.
3. Add water, salt and 1/2 tbsp of turmeric powder(Haldi) and boil well. Ideally you should pressure cook. Its faster although a bit messy.
4. Take about 2 tbsp of oil/butter in a small wok and heat. Add small pinches of cumin seeds (zeera), methi seeds, fennel seeds and one whole dried red chilly or a green chilly. Even if you don't have all the above spices, add whatever from these you have. Let them sputter in the oil/butter for about 10 seconds and then transfer the whole mix into the boiled dal. It will sizzle a bit and you're supposed to stir well over a low flame for about a minute. Add more water if you feel its too dry or heat off some water if its too watery.

PS :You may also add a pinch of hing (asafoetida) powder to the oil if you have that and like the taste. Gives the dal and extra zing but some people do not like the smell so I leave it upto you.