In a pressure cooker or heavy pot, combine the rinsed dal, water, turmeric, and salt. Cook until the lentils are soft and can be easily mashed (about 3-4 whistles in a pressure cooker or 20-25 minutes on the stove). lightly mash the cooked dal with the back of a spoon.

Heat 2 tablespoons of ghee in a large pan or skillet over medium heat. Add half of the cumin seeds and let them crackle.

Add the chopped onions and sauté until they turn golden brown. Stir in the ginger-garlic paste and green chili, cooking for another minute until the raw smell disappears.

Add the chopped tomatoes, half of the red chili powder, and the coriander powder. Cook until the tomatoes are soft and mushy, and the oil begins to separate from the masala.

Pour the cooked dal into the pan. Mix well and bring to a simmer. Let it cook for 5 minutes on low heat to meld flavors. If the dal is too thick, add a little hot water to adjust the consistency. Stir in the garam masala and fresh cilantro.

Prepare the second tempering (the final fry): Heat the remaining 1 tablespoon of ghee in a small tadka pan or ladle. Add the remaining cumin seeds and dried red chilies.

Once the seeds crackle, turn off the heat and quickly stir in the remaining pinch of red chili powder for vibrant color.

Immediately pour this sizzling tempering over the simmering dal and cover the pot with a lid for 2 minutes to trap the aromas. Serve hot with steamed rice or naan.