Drain the soaked dals and transfer them to a pressure cooker. 

Add garlic, ginger, turmeric, oil, salt, and 3 cups of water.

Pressure-cook for about 5 to 6 whistles on medium heat. Once done, let the pressure release naturally.

Open the lid and mash the dal lightly with a ladle.

Heat ghee in a large kadai or pan. 

Add cumin seeds and bay leaf, allowing them to splutter and release aroma.

Add onions, ginger-garlic paste, and green chillies. 

Sauté until the onions turn golden brown.

Add in the tomatoes along with a sprinkle of salt.

Sauté them until the tomatoes start to soften and the mixture thickens into a nice, pulpy base.

This will serve as the tasty base for your dal.

Pour in the pressure-cooked dal and mix well with the masala. 

Add 1 cup of water to adjust consistency.

Cover and simmer for 10 minutes on a low flame, allowing the dal to absorb all the flavours.

Stir in the garam masala and fresh coriander.

Give it a good mix before turning off the heat.