• Rinse Arhar Dal (split & husked pigeon pea lentils) in running water until the water runs clear or for 2-3 minutes.
• Place the Dal in a pressure cooker with 1 liter water and cook for 3 whistles or approximately 15 minutes. 
• Once the Dal is cooked, turn off the heat and rest the Dal for 15 minutes in the pressure cooker.
• You can also cook the Dal in a pot. For this, soak the clean Dal for an hour in cold water. Add the Dal to a pot of salted boiling water and cook until the Dal is soft or about 30 minutes.

• In a wide pot, add oil and start cooking the onions on medium heat until translucent or for about 3 minutes.
• Add the ginger and green chilies and cook further for about 1 minute.
• Add the tomatoes and cook until most of the water from the tomatoes has evaporated or for about 5-6 minutes.
• Add the cooked Dal to this mixture and mix well. 
• Add 500 ml of water and cook the Dal for 8-10 minutes. Season with salt and mix.
• You are looking for a soup-like consistency for the Dal. If the Dal is looking too thick, you can add more water.
  

| The consistency of the Dal can be adjusted according to personal taste by adding water.  For example, if the Dal is to be enjoyed with a traditional flatbread like tandoor roti or naan, make sure to keep the Dal slightly thicker. If the Dal is to be served with rice, keep the dal at a soup-like consistency.

• In a small pan over medium heat, add the ghee.
• To the hot ghee, add the chopped garlic and cook until slightly golden brown.
• Add the dry red chilies and cumin seed.
• Turn off the heat and add the chili powder to the temper.
• Transfer the finished Dal to a serving bowl.
• Pour the temper over the dal.