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Wash lentils 3-4 times until the water runs clear.
Drain well and transfer into a pressure cooker. Add water along with salt and turmeric and then mix.
Carefully secure the lid on the cooker and place on a high heat. When the pressure cooker first releases steam, reduce the temperature to medium and cook for 3 minutes. Then turn off the heat and remove from the hob.
Allow the pressure cooker to rest for 2 minutes. Allow the steam to escape from your pressure cooker by either releasing the valve or placing your cooker under a running cold tap until all of the steam has released. Carefully remove the lid and check the lentils. The lentils should be soft and tender. Transfer to a serving bowl.
To make the tadka, heat ghee in a small saucepan. When the ghee is hot, add cumin seeds and ginger.
Add tomato puree, asafoetida, green chilli, dried red chillies & chilli powder. Mix continuously and bring the pan back on the hob. When you see a paste has formed, turn off the heat and drizzle on half of the tadka on the cooked dal. Mix well.
Then drizzle on the remaining tadka as a garnish (without mixing). Finish with garam masala and fresh coriander leaves.