Wash the lentils till the water runs clean. Add turmeric to the lentils and pressure cook on medium flame for at least 6 whistles. If you are using instant pot, pressure cook for at least 30 min, till the lentils are completely mush.Heat ghee (Substituting oil/ reducing the quantity will compromise the taste) in a Kadai/ frying pan, add cumin, cook till it is fragrant. Add garlic and green chilies. Make sure that the garlic doesn't burn.
Add onions and fry till it is brown. This step is essential. Caramelizing the onions ensures the dish has a rich flavor. Add tomatoes and mix well. Cook covered on low flame for the mixture to amalgamate and become a mush like texture. Add coriander leaves when the tomatoes are fully cooked. I store at least half of this mixture in a jar and freeze for later use.
Add the cooked dal to this mixture, with the required amount of water. Add salt to taste and cook on medium flat for 5-10 minutes. Garnish with coriander leaves. Serve with Jeera rice/ plain basmati rice. Pure nirvana!
