1. Wash and strain dal and add into a pressure cooker.
2. Add about 1.5 cups of water. Cook on medium-high heat for 3-4 whistles.
3. Wait till the steam has escaped before opening the pressure cooker.
4. Dal should be soft and should have the consistency of thick soup.

Seasoning

1. In a pan, add oil.
2. When hot, add finely chopped garlic, slit green chilies and finely chopped onion. Saute until the onions are slightly browned.
3. Add finely chopped tomatoes. Combine.
4. Cook until tomatoes are tender and mushy.
5. Add the cooked dal along with water. Combine everything together.
6. It's time to add the spices. Add red chili powder, turmeric powder, and coriander powder. Mix well.
7. Bring dal to a boil. Mix again, season with salt and add fresh coriander leaves.
8. Remove and set aside.
9. For tadka/tempering, heat 2 tbsp ghee in a tadka pan.
10. Add cumin seeds and when it sizzles, add dry red chilies and chopped garlic.
11. When the garlic is slightly browned, remove the pan from heat.
12. Crush some dry fenugreek leaves with the palms of your hand and add it to the mixture. Also, add a pinch of (Kashmiri) red chili powder for added color and flavor.
13. Pour the tempering over dal. Let it rest.
14. Mix before serving.