Wash the dal thoroughly under some running water in a colander and then add it to a pressure cooker.

Roughly chop the tomatoes and add them to the pressure cooker along with the salt, turmeric powder and water. Pressure cook for about 15 minutes on a medium heat or till the whistle bowls twice.

If you don't have a pressure cooker you can also just boil everything in a pot if you don't have a pressure cooker. You will need to boil it till the lentils (dal) softens. For a silky smooth texture just run the dal through a sieve.

In a small kadai or saucepan heat up the ghee and then add the cumin seeds, mustard seeds, ginger, garlic, green chilli, curry leaves and hing. Once the mustard seeds start popping and the curry leaves crisp up and the garlic is just turning brown pour it out into the dal and mix well.

Finish with fresh coriander and one final good mix. Serve with rice or eat with a spoon.