Preheat your broiler and place fresh garlic and ginger on a baking sheet. Broil them for 3-4 minutes until their skins are blackened, turning occasionally to ensure even charring.

In a fine-mesh strainer, rinse 1 cup of Masoor Dal under cold water until the water runs clear, removing any dust and impurities.

In a pressure cooker, combine the rinsed Masoor Dal, 3 cups of water, 1 teaspoon of ground turmeric, 1 can of whole stewed tomatoes (or equivalent fresh), and 1-2 fresh chili peppers chopped to your desired spice level.

Remove the thicker stems and roots from your fresh cilantro and add them directly into the cooker for a burst of flavor.

Securely close the pressure cooker lid and bring it to high heat. Once it begins to whistle, reduce the heat and cook for 7 minutes.

After 7 minutes, turn off the heat and carefully run cool water over the pressure cooker to release the steam.

Stir in salt to taste, 1 tablespoon coconut sugar, and a squeeze of fresh lemon juice.

In a pan, heat 2 tablespoons of ghee over medium heat until melted. Add cumin seeds, black mustard seeds, fennel seeds, and a couple of dried chiles. Cook until fragrant, about 1-2 minutes.

Before serving, chop and sprinkle fresh cilantro leaves over the Masoor Dal.