Combine the dals, turmeric powder and green chillies in a pressure cooker. Add water an inch above the dals. Add salt to taste. Pressure cook on high flame for three whistles and allow the pressure to escape on its own.

In an earthern pot, heat oil. Saute the ginger garlic paste till raw smell is gone.

Add the onion and cook till wilted.

Combine all the powders in a small bowl, add little water to make it like a paste. Add into the onion and saute till a nice aroma comes.

Add in the tomato and cook, stirring constantly till the tomato is all mashed up.

At this stage, add the cooked dal along with its water and bring it to boil. Add more water as per your required consistency and adjust seasoning.

Simmer for five minutes, mix in the kasuri methi and coriander leaves and switch off.

In a small fry pan, heat ghee. Splutter the cumin seeds.

Add in the garlic and dried chillies and fry till the garlic is browned. Ensure not to burn.

Pour this mixture on top of the cooked dal and immediately close the lid. Allow to rest for 10 minutes.

Serve warm with rice or roti.