First, rinse the dal thoroughly. Add it to a pressure cooker with water as needed and cook until soft. While the cooker cools, gather all the other ingredients. Heat ghee in a deep pan (kadai) and add mustard seeds and cumin seeds. Let them splutter.

Add asafoetida, ginger, and garlic. Sauté lightly. Then add green chilies and dried fenugreek leaves and sauté. Add the chopped onion.

Sauté well, then add the tomato and cook until soft and mushy.

Add turmeric, red chili powder, coriander powder, garam masala, and salt. Sauté on low heat for a few seconds, then add most of the cilantro, saving a little for garnish.

Whisk the cooked dal and add it to the pan. Add water as needed to adjust the consistency.

Simmer on medium heat for 5-6 minutes so the flavors blend into the dal.

Toor dal fry is ready.

Serve hot with roti, jeera rice, or ghee rice.