Wash and soak toor dal for half an hour. Pressure cook with 2 cups water for 4-5 whistles until mushy.

In a pan heat ghee. Add in mustard, jeera, dried red chili, curry leaves, hing and let mustard splutters. Add in finely chopped onion, slit green chili and saute until translucent.

Add in ginger garlic paste and saute until aromatic. Add in turmeric powder, chili powder, coriander powder and saute on low flame. Add in chopped tomatoes and saute until soft and mushy.

Add in cooked dal along with salt and let it boil until flavors are absorbed. Add in garam masala, coriander leaves, crushed kasuri methi and cook for another 3-4 minutes.

Dal fry is ready to be served with jeera rice or roti.