Wash the Dal until the water runs clear to remove impurities and excess starch.

Cook the washed dal in a pressure cooker with water, salt, and turmeric for 6 whistles. Allow to release pressure naturally.

Chop onions, tomatoes, and green chilies, and prepare a ginger-garlic paste.

Heat ghee or oil in a pot, add mustard seeds and let them splutter. Then add cumin seeds and curry leaves.

Sauté chopped onions until lightly browned, about 5-7 minutes.

Add green chilies and ginger-garlic paste, sauté for an additional minute, then mix in chopped tomatoes, red chili powder, coriander powder, and remaining turmeric. Cook for 10-15 minutes.

Add cooked dal to the spice mixture and stir in water to adjust consistency. Simmer for another 10 minutes.

In a separate pan, heat extra ghee or oil, then add mustard seeds, curry leaves, and dried red chilies for the second tempering.

Pour the second tempering over the dal, mix gently, and serve hot garnished with cilantro.