Take a pressure cooker, add dal, ghee, hing, salt, haldi powder, carrot, green chilli, tomato & ginger. In goes 1.5 cup water.

Place the lid, give 5 whistles on high flame. Turn off the flame, allow it to depressurise naturally, open the lid after 5 minutes, mix it gently, do not whisk it, keep aside.

Take a pan, add ghee, heat it. In goes hing & jeera, let it splutter.

Add in onion, stir fry it until light brown, in goes garlic, stir fry it until rawness is released.

Now add tomato, salt & sugar, mix it well. Sprinkle lil water, mix it again. Cook it covered on low flame till tomato becomes mushy.

Open the lid, increase the flame, add red chilli powder & coconut milk, mix it well, cook it for a minute.

Now add cooked dal, mix it well, give a boil. In goes dhania patta, mix it well, turn off the flame.

Transfer dal to a serving bowl, keep aside. Take a tadka pan, add ghee, heat it. Add in slitted green chilli, cook it for a minute, pour it over cooked dal, garnish it with chopped dhania patta...
A good combo with tandoori roti...