Wash the lentils together and put them in pressure cooker or slow cooker.
Add salt, turmeric , ginger, and cook for one whistle on full flame and four whistles on low flame /simmer.
While the dal cooks, we shall prepare the tempering.
In a small pan, add ghee/clarified butter, add jeera/cumin seeds,.Let it splutter.Now add the tomato puree and also add a bit of salt , red chilies,green chilies, dhania powder and cook on simmer, till the oil separates and it gets a nice colour.
When done ,shut the flame and add this tadka to the dal. Simmer the boiled dal for a few minutes and let the tempering mix well and leave flavor.
Garnish with dhania leaves and serve with rice or roti.
1. It’s advisable to soak the dals for half an hour before you start cooking.