Soak green moong dal in 3 cups of water for at least 1 hour.

Add ghee to the pressure cooker and heat.

Add ginger, tomatoes, and green chilies and saute for a few seconds.

Add soaked green moong dal, salt, turmeric powder, garam masala, and water.

Cover the pressure cooker and cook until you hear 3-4 whistles.

Simmer the heat to low and continue to cook for another 10 minutes.

Turn off the heat and allow the pressure to release naturally.

Open the pressure cooker and stir in the chopped coriander leaves and lemon juice.

To make the Tadka, heat ghee in a small kadai.

Add cumin seeds and red chilies and allow them to crackle.

Once crackled and roasted, turn off the heat.

Add the tadka to the cooked green moong dal.

Stir well.

Check salt and spice levels and adjust to taste.

Serve hot with Phulkas, Boondi Raita, and Kachumber Salad.