Pick and rinse the lentils very well. Add the lentils along with water in the pressure cooker.

Add finely chopped onion, ginger and turmeric powder.
Stir and pressure cook for 8 to 9 whistles till the dal has become completely cooked and is of consistency which can be mashed easily.

Mash the dal with a spoon or wired whisk. Keep the cooked dal aside.
If the dal appears thick, then add some hot water and keep aside.

If the dal appears thick, then add some hot water and keep aside

Heat oil in another pan. Add the tej patta, cloves and cumin seeds.
First fry the cumin till browned. Then add the garlic and saute for 10 to 12 seconds.

First fry the cumin till browned. Then add the garlic and saute for 10 to 12 seconds.

Add the chopped onion and fry till transparent or light brown.
Add the green chilies and saute for some seconds.

Add turmeric powder, red chilli powder, garam masala powder and asafoetida.
Stir and then add the tomatoes. Saute till the tomatoes become softened and you see oil leaving the sides of this base onion-tomato masala mixture.

Lastly add the crushed kasuri methi (dry fenugreek leaves) and saute for a few seconds.
Pour this tempering in the cooked dal.

Add 1 tbsp butter or ghee (optional) and salt. You can add some water here if required.
Stir and simmer the arhar dal for 5 to 6 minutes or more till it reaches a slightly thick consistency. You can even keep medium consistency of the dal if you prefer.

Garnish with coriander leaves and serve the arhar dal hot with steamed basmati rice or jeera rice or naan or rotis accompanied with roasted papad and a pickle or salad by side