| In a pressure cooker add the dal, 1.5 cups water, chopped onions and tomatoes, ⅓ teaspoon turmeric powder, ¼ teaspoon red chili powder and ¾ teaspoon salt. Stir to combine. |
| Cook for 2-3 whistles on high flame. Allow the pressure to release naturally. |
| To make the tempering, heat 1 tablespoon of ghee in a small pan on medium heat. Once the oil is hot, add the cumin seeds. Let the seeds sizzle, then add a pinch of hing (optional). |
| Add the sliced garlic and dried red chilies and saute for 2 to 3 minutes until the garlic becomes light brown in color. |
| Add the curry leaves and saute them for a few seconds. |
| Transfer tempering to the cooked dal and stir. |
| Serve hot |
