Soak kulith dal in 1 cup of water overnight.

Add the soaked dal to a pressure cooker with 3 cups of water, salt, and turmeric powder.

Close the cooker and cook for 6-7 whistles.

Let the pressure release naturally.

Heat ghee in a kadhai (wok).

Add mustard seeds and cumin seeds; let them splutter.

Add asafoetida (hing) and cook for 10 seconds.

Add ginger-garlic paste and sauté for 2-3 minutes.

Add chopped onion and sauté until softened.

Add chopped tomato, red chili powder, salt, and coriander powder.

Cook until the tomatoes soften, covering the kadhai for 2-3 minutes.

Add the cooked dal to the kadhai, cover, and cook for 3-4 minutes.

Turn off the heat and garnish with chopped cilantro.

Serve hot with bhindi masala, lauki raita, and phulka.