Rinse both dals and add to a pressure cooker with turmeric, salt, and 3 cups water. Cook on high pressure for 8 minutes (Instant Pot) or 4-5 whistles (stovetop). Allow natural pressure release.

Heat oil or ghee in a pan over medium heat. Add cumin seeds, broken dried red chili, and hing. Let the cumin sizzle.

Add chopped onions with a pinch of salt and cook 4 minutes until golden. Add crushed garlic, ginger, and green chili, cooking 1-2 minutes.

Add chopped tomatoes and stir. Add garam masala and red chili powder. Cook 6-7 minutes until the tomatoes are soft and oil begins to separate.

Add the cooked dal to the masala along with 1 cup water. Stir in crushed kasuri methi and chopped cilantro.

Simmer on low heat for 3-4 minutes until everything is well combined. Serve hot with steamed rice, naan, or roti.