Add red lentils, grated ginger, chopped tomato, turmeric, half the salt, and 3 cups water to a pressure cooker. Cook on high pressure for 5 minutes and allow natural pressure release.

While dal cooks, prepare the tadka: heat ghee in a pan, add cumin seeds and let them sizzle. Add chopped garlic and broken dried chilies, sautéing for 1 minute until garlic changes color.

Add chopped onion, remaining salt, and curry leaves. Cook 3 minutes, stirring often, until onions turn light golden brown.

Add Kashmiri chili powder and cook 30 seconds. Mix in the cooked dal and combine thoroughly. Add remaining water to adjust consistency.

Simmer on low-medium heat for 3-4 minutes. Stir in chopped cilantro and serve hot with steamed rice or rotis.