Rinse the toor dal under cold water until the water runs clear.

In a pressure cooker or pot, add the rinsed dal and water. Cook for about 15-20 minutes in a pressure cooker or 30-35 minutes in a pot until soft.

In a separate pan, heat the oil or ghee over medium heat.

Add the cumin seeds to the hot oil and let them sizzle for a few seconds until fragrant.

Add the chopped onions and minced garlic to the pan. Sauté until the onions turn golden brown, about 5-7 minutes.

Stir in the chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes soften, about 5 minutes.

Pour the tempering mixture into the cooked dal and stir to combine.

Sprinkle the garam masala and give it a good stir.