Rinse chana dal and add to a pressure cooker with 2 1/2 cups water, turmeric, and salt. Pressure cook for 8-10 whistles on medium-high heat and allow natural pressure release.

Crush garlic, ginger, and green chili together in a mortar and pestle.

Heat 2 tbsp oil in a heavy pan. Add cumin seeds, cloves, cardamom, and cinnamon stick, sautéing until fragrant.

Add chopped onion and cook 3-4 minutes until softened. Add the crushed garlic-ginger-chili mixture and cook 1-2 minutes.

Add chopped tomatoes with salt. Cover and cook 7-8 minutes until completely softened. Add coriander powder, garam masala, Kashmiri chili powder, kasuri methi, and cilantro. Stir 30 seconds.

Add cooked dal with 1/2 to 3/4 cup water. Simmer 5-6 minutes on medium-low heat.

For the tadka, heat 2 tsp oil, add chopped garlic and dried red chili, and cook until garlic changes color. Pour over the dal and mix.

Serve hot with roti, naan, or steamed rice.