Wash and soak the three dals in enough water for about 2 hours.
Drain the water and cook the dals with a pinch of salt, turmeric and 3 cups of water for about 2 whistles.
Let the pressure release naturally and set the cooker aside.
In a sauce pan, add ghee, cumin seeds, aseftida, methi leaves, garlic, ginger and whole red chilli and half teaspoon red chilli powder. Stir and keep a teaspoon of the tadka aside.
Into the same pan add onions and fry until they are slightly golden.
Add turmeric, coriander powder, garam masala, red chilli and salt and stir.
Add in tomatoes and green chilli and cook until ghee separates from the sides if the pan.
Pour the tadka into the cooked dal, add coriander leaves and also add the tempering that we kept aside.
Serve and enjoy.
Keyword dhaba dal, dhabe wali dal, north indian lentil dish, punjabi dhaba style dal