In a Pressure Cooker on Medium High Heat Add Dal, Turmeric, Salt and Water. Mix Well and Pressure cook for 2 to 3 Whistles (in 7 liter cooker) More whistles might be needed for smaller cookers. After Third whistle turn off the flame and let the cooker deppressurize on its own

In a Big Pan on Medium Heat add Ghee. Once the Ghee is hot add Cumin seeds. When Cumin seeds start to crackle, add Ginger and Garlic. Cook for 1 to 2 minutes till the raw aroma of Ginger goes away. Now add Chopped Onion and Green Chillies.

Cook Till Onions are Translucent and brown. Now Add Tomatoes and Salt. Mix Well and Cover with Lid. Cook for 3 to 4 minutes. Remove the Lid, tomatoes should be soft and cooked. Now Add Kashmiri Red Chilli Powder, Kasoori Methi and Chopped Dhaniya leaves. Mix Well.

Add Dal and Water to the Masala. Mix Well. Now add Garam Masala mix well. Cover with Lid and cook for 3 minutes.

In a shallow pan, add Ghee. Once the Ghee is heated add cumin seeds and Hing. Once the Cumin starts to Crackle add Garlic and Dry Red Chillies. Cook till Garlic starts turning Brown. Add it on top of Dal.