Rinse the dals/lentils well and soak for 30 to 40 minutes in water before cooking them.
Add chopped onions, tomato, green chilies, ginger, hing and haldi powder and pressure cook for 4-5 whistles.
The dal/lentils should become soft and creamy.
Mash the dal with a whisk add salt and keep aside. If the dal looks thick, then add some water to get a medium consistency and simmer for another 3 to 4 minutes.
To prepare the tempering/tadka: Heat ghee in a small pan.
Add minced garlic and fry till it turns golden brown in color.
Now add whole jeera/cumin seeds and whole red chilies.
Turn off the gas and add red chili powder and pour the tadka over the cooked dal/lentils.
Serve dal tadka hot with steamed basmati rice, jeera rice or rotis.