Rinse and soak the dals

• Combine the toor dal, masoor dal and chana dal in a bowl.
• Wash and drain several times until the water runs clear.
• Soak the dals in fresh water.

Pressure cook the dal

• Drain the soaked dals and transfer them to a pressure cooker.
• Add the green chili, sliced ginger, chili powder, turmeric powder, salt and water.
• Pressure cook on medium-high until the dal is soft and mashable.

Prepare the tadka base

• Remove the green chili from the cooked dal and set it aside.
• Heat a pan over medium-high heat with ghee and oil.
• Add the cumin seeds, garlic, ginger and green chilies and fry briefly.

Cook the onions and tomatoes

• Add the finely chopped onions and cook until slightly caramelized.
• Add the tomatoes and salt and cook until the tomatoes mash easily.

Add the seasonings

• Add the remaining seasonings and a splash of water.
• Keep stirring on high heat.

Add the cooked dal

• Add the cooked dal and mix well.
• Cook, then taste and adjust the salt.

Final tadka and serve

• Heat ghee and oil over medium-high heat, add the garlic, dried red chili and chili powder.
• After a few seconds, pour the tadka over the dal.
• Top with fresh coriander and serve.