In a pressure cooker, heat a tablespoon of ghee. As soon as it becomes hot, add the cumin seeds and let it splutter. Add the minced garlic, ginger, green chillies and onion. Stir until the onions become translucent.
Then add the tomatoes, little salt and cook until the tomatoes become soft. Add the chilli powder and garam masala. Mix well.
Add the dal and 2 cups water. Close the lid and pressure cook for 12 -15 minutes. Let the pressure release naturally. Check for salt and spice; adjust if needed.
Heat ghee in a Kadai | Pan over medium high heat. Once the oil shimmers, add the cumin seeds and let it splutter. Then add the red chillies, chopped garlic and asafetida. Pour this over the cooked dal. Add the coriander leaves and kasuri methi leaves.
The dal will thicken as it cools. Add another 1/2 cup of warm water preferably before serving.
Serve with roti/naan or rice.
Dal Tadka https://www.themagicsaucepan.com/main-course/dahl/punjabi-dal-tadka