Pick and rinse the lentils very well. Add the lentils along with water to 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 that 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 it aside.½cup arhar dal.

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. Add the chopped onion and fry till transparent or light brown. Add the green chilies and saute for some seconds. Add turmeric powder, red chili 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, saute for a few seconds. Pour this tempering into the cooked dal. Add 1 tbsp ghee and salt. some water here if required.Stir and simmer the arhar dal for 5min more till it reaches a slightly thick consistency. then add a few drops of lemon juice or ½ tsp of amchur powder towards the end. If adding dry mango powder, then stir well and allow the arhar dal to simmer for 1 to 2 mins after adding it.

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.