Step 1: Pressure Cook the Dal

In a pressure cooker, combine the toor dal, moong dal, chopped tomatoes, green chilies, and 2 cups of water. Close the lid and pressure cook for 3-4 whistles on a medium flame. Allow the pressure to release naturally, then open the cooker and lightly mash the dal.

Step 2: Prepare the Tadka Base

Heat ghee in a pan over medium heat. Add mustard seeds and let them splutter. Then, add cumin seeds, dried red chilies, and curry leaves. Sauté for a few seconds until fragrant. Add the chopped garlic and sauté until it turns light golden brown.

Step 3: Add Spices to Tadka

Reduce the flame to low. Add the turmeric powder and Kashmiri chilli powder to the pan. Stir and cook for about 30 seconds, being careful not to burn the spices.

Step 4: Combine Dal and Tadka

Pour the cooked and mashed dal into the pan with the tadka. Add salt to taste and mix everything together thoroughly.

Step 5: Simmer and Garnish

Pour in 1 cup of water to adjust the consistency of the dal. Bring the mixture to a simmer and cook for 3 minutes on a low flame. Finally, add chopped coriander leaves, stir well, and serve hot.

• The gravy thickens as it cools. Add more water to adjust the consistency before serving if needed.