Add toor dal, turmeric, salt, and water to a pressure cooker. Cook for 4 whistles on high heat, then 3-4 minutes on low heat. Allow natural pressure release.

Crush 4 garlic cloves, ginger, and green chili together in a mortar and pestle and set aside.

Heat 1 1/2 tbsp ghee in a heavy pan. Add cumin seeds, crushed coriander seeds, and cloves, sautéing until fragrant.

Add chopped onions and cook 3-4 minutes until softened. Add the crushed garlic-ginger-chili mixture and cook 1-2 minutes until the raw smell goes away.

Add tomatoes with salt, cover, and cook 7-8 minutes until very soft. Add coriander powder, garam masala, both chili powders, cilantro, and kasuri methi. Stir for 30 seconds.

Add cooked dal and half a cup of water if needed. Simmer 3-4 minutes.

For tempering, heat 2 tsp ghee in a small pan. Add chopped garlic, hing, and dried red chilies. Cook 1 minute until garlic changes color. Pour over the dal and mix well.

Garnish with cilantro and serve hot with rice or roti.