Add toor dal, salt, turmeric, and 3 cups water to a pressure cooker. Place peanuts in a small bowl in the center. Cook 7-8 whistles on medium-high heat and release pressure naturally.

Remove the peanut bowl carefully using tongs. Add 2-3 cups more water to the dal and blend with an immersion blender until smooth.

Transfer to a pot. Add chopped tomato, grated ginger, and sliced green chili.

Mix in jaggery, coriander powder, garam masala, red chili powder, Kashmiri chili powder, and remaining salt. Simmer for 10 minutes.

In a separate pan, heat ghee. Add cumin seeds, mustard seeds, fenugreek seeds, hing, cloves, and cinnamon. When mustard seeds pop, add curry leaves.

Pour the tadka over the dal. Add lemon juice and the reserved boiled peanuts. Garnish with cilantro and simmer 2 more minutes.

Serve hot with steamed basmati rice or roti.