| 1. | Pour water into cooker. Bring to boil on high heat. Add all other ingredients except those for tempering. Stir. |
| 2. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 50 minutes. |
| 3. | Remove cooker from heat. Allow to cool naturally. |
| 4. | Open cooker. Partially mash dal with back of a ladle. |
| 5. | Place cooker on low heat. Simmer to obtain a creamy consistency (approximately 7 minutes), stirring occasionally. |
| 6. | For tempering, heat ghee in a pan for about 1 minute. Add onion and fry till transparent. Add ginger and continue frying till onion is golden brown. Remove pan from heat. Add chilli powder and pour over dal. Stir. Serve hot. |