In a medium bowl, wash the dal (lentils) thoroughly twice and soak it in water for 15 minutes (this will tenderize the dal and will cook faster).

Transfer the contents of the bowl to a pressure cooker and add sufficient water for cooking. Give it 3 whistles on medium flame. Let it cool. Once cooled, mash the dal into a fine paste.

Add water to obtain desired consistency and add salt. Add chopped green chili and bring it to a boil.

In a saute pan, heat ghee and add mustard seeds. Once they sputter, add cumin seeds and fry for 30 seconds. Next add curry leaves, dried red chili and hing.

Fry for another 30 seconds and add garlic paste. Cook another 30 seconds (or until the pungent aroma of garlic disappears).

Next add turmeric and red chili powder, give it a quick stir and add it to the boiling dal.

Let it boil for another 5-7 minutes. This will allow the flavors to be well absorbed in the dal.

Remove from heat and transfer into a serving dish. Garnish with cilantro and enjoy with hot rice!