Rinse the toor dal until the water runs clear, then pressure-cook with the turmeric, salt, and enough water until soft and mushy.

Once the pressure releases, open the cooker and whisk the dal to a smooth, slightly textured consistency, adding water if it is too thick.

Heat the ghee in a tadka pan over medium heat and add the cumin seeds, letting them sizzle until fragrant.

Add the sliced garlic and dried red chilies, stirring until the garlic turns golden and fragrant.

Add the finely chopped onion and slit green chili, sautéing until the onion turns golden brown.

Add the chopped tomato and red chili powder, cooking and mashing occasionally until the tomato softens and the oil separates at the edges.

Pour the sizzling tadka directly over the mashed dal and stir gently to combine.

Simmer the dal on low heat, stirring occasionally, so the tempering fully infuses into the lentils.

Turn off the heat and garnish the dal with freshly chopped coriander leaves before serving.