Rinse 200g of toor dal. Cover generously with water, soak for 2 hours, then drain.
Put the dal in a pot with 4½ cups of water, 1 chopped green chili, ½ cup of chopped onion, 1 cup of chopped tomatoes, 1 teaspoon of chopped ginger, and ½ teaspoon of turmeric.
Bring to a boil, then partly cover and simmer for about 45-60 minutes, until completely soft. Stir occasionally and add boiling water if needed.
Mash until creamy, loosening with water as needed. Simmer for 3-4 minutes. Add salt, ½ teaspoon of garam masala and 2 tablespoons of chopped cilantro. Remove from the heat.
Heat 3 tablespoons of ghee in a small pan over low-medium heat. Add 1 teaspoon of cumin seeds and let them sizzle. Add 6 chopped garlic cloves and 2 dried red chilies; fry until the garlic is golden.
Remove from the heat. Stir in 1 teaspoon of crushed dried fenugreek leaves and ½ teaspoon of Kashmiri chili powder. Pour over the dal and stir.
