First, wash the arahar dal twice or thrice thoroughly with water.

Next, let it soak for about 3 hours.

After this, drain the excess water and transfer the dal into the pressure cooker.

Add 2 cups of water, salt to taste, sugar to taste (to balance the salt), and half tsp turmeric powder.

Keep the flame on medium and let the dal cook until one whistle.

After one whistle, turn the flame on low and let the dl cook under pressure for bout 5-7 minutes. After this, turn the flame on high for one whistle.

Then turn off the flame and let the pressure release naturally.

When the pressure is released, pour water on the pressure cooker, and then slowly remove the lid.

Now, peel and crush the garlic cloves.

Take a kadhai and add mustard oil.

Let the oil heat until it smokes a little.

To the kadhai add the cumin seeds, dried red chilis (break them from the middle), and the bay leaf (tear it from the middle).

Sir them until they are fragrant and then add the crushed garlic cloves. Also, add one green chili (slit it from the middle).

Stir them and let them fry until aromatic.

Now, pour the arahar dal into the kadhai along with the water.

Let the dal cook and come to a boil.

When it comes to a boil, add grated ginger to it. You can also use paste.

Stir them nicely and then add one green chili (slit it from the middle). Keep the flame on medium.

When the dal is near to semi thick, take a test taste.

Add if anything is needed.

Turn off the flame and then drizzle one tsp of ghee.

Stir everything nicely and cover the kadhai. Let the flavors mingle and seep in nicely.