Wash the yellow moong dal thoroughly.

In a pressure cooker, combine the dal with 2.5 cups of water, turmeric powder, and salt.

Pressure cook for 3 whistles until the dal is soft and well-cooked. Allow the pressure to release naturally.

In a separate kadhai or pan, heat ghee.

Add cumin seeds and allow them to splutter.

Add ginger, green chillies, and bay leaf. Sauté for 30 seconds until fragrant.

Pour the tempering over the cooked dal and mix well.

Bring the dal to a simmer and add butter.

Cook for 3-4 minutes, stirring occasionally.

Remove from heat and stir in lemon juice and chopped coriander leaves.

Serve hot with rice, roti, or naan.