Drain the soaked dali and set aside.

Heat ghee in a pressure cooker. Splutter the mustard seeds.

Briefly fry the cumin seeds and urad dal.

Add the green chilli, ginger and curry leaves and saute for a moment.

Add the onion and tomato, with a pinch of salt and saute till wilted.

Add the turmeric and saute for a minute.

Now add the water and the drained dalia. Adjust seasoning.

Keep for one whistle on high flame. Keep on simmer and cook for 5 minutes. Allow the pressure to go by itself.

Open the lid, fluff up the cooked dalia with a fork and serve warm, topped with more ghee and some coriander leaves.