Rinse the soaked dahl then add it to a pressure cooker and cover the dahl with fresh water
Place the pressure cooker onto the stove and heat over a medium high heat (or per the instructions). Cook the dahl in the pressure cooker for 2 whistles before remove the pressure cooker off the heat (or turning it off). Wait till the cooker has cooled completely before removing the pressure valve.
Heat 2 tbsp. of ghee in a pot or saucepan then add the mustard seeds, asafetida, curry leaves and chopped chilli. Lower the heat at this point and let the seeds sputter
Once the mustard seeds sputter, add the onions and a pinch of salt and sauté until soft and translucent
Add the grated ginger and sauté
Add the tomato, chilli powder, ground turmeric and ground coriander and mix the pot well with a pinch of salt
Cook the tomatoes for 10 minutes with ¼ cup of water
Now add the tamarind paste and mix through well
Add the cooked dahl to this pot and mix through the tomato mixture. If you prefer a thicker dahl, do not add additional water. If you want a thinner dahl, add the water from the pressure cooker
Let the dahl heat until just boiling, then let it simmer for about 5 minutes. Once ready, stir through with the fresh coriander leaves and serve fresh with roti, naan and rice