Soak arhar dal and green moong dal in water for 1 hour.

Heat oil in a pressure cooker.

Add chopped onion, ginger, garlic, and green chili. Sauté until onions soften.

Add chopped tomatoes, cumin powder, coriander powder, red chili powder, turmeric powder, salt, and black salt. Mix well and cook for 2 minutes.

Add soaked dal and 3 cups of water. Mix and close the pressure cooker.

Cook for 2-3 whistles, then reduce heat and cook for 5-8 minutes.

Turn off the heat and let the pressure release naturally.

Open the cooker, mix the dal, and add chopped cilantro.

Heat a piece of coal directly on a gas flame until red hot.

Place the hot coal in a heatproof bowl and place it on top of the dal.

Drizzle ghee over the coal and immediately cover the dal for 1 minute to infuse the smoky flavor.

Remove the bowl with the coal.

For the tempering, heat ghee in a small pan.

Add cumin seeds, sliced garlic, and dried red chilies. Sauté for 15-20 seconds until fragrant.

Pour the tempering over the dal and mix well.

Serve hot with Sev Tamatar ki Sabzi and Tandoori Roti.