Wash and pressure cook Masoor dal with 1/2 tsp salt and a pinch of turmeric powder for 1 - 2 whistles.

Heat a kadai with ghee, temper with hing, cumin seeds, mustard seeds and nigella seeds. Sauté for a minute.

Then add chopped garlic, green chilies and saute well. Now add all the spice powders and combine well. Simmer for few minutes till the tomatoes turn mushy.

Add the cooked dal to the pan, cup of water, and let it simmer for 10 minutes.

Remove from heat add chopped coriander leaves.

Serve hot with ghee and rice.