Pressure cook dal along with water, milk, turmeric powder and salt, for 2 whistles. Switch off the flame and allow it to cool until all the pressure has been released.

Remove the lid from the cooker and turn on the heat to a medium flame.

Add yogurt and milk cream, mix well and allow it cook until it forms a thick dal consistency.

Prepare the tadka by heating ghee in another pan, add cumin seeds, dry red chilies and sauté for 1 min. Add ginger, garlic, green chilies, and sauté until the raw smell subsides. Add onion, sauté for 3 minutes until onions turn translucent.

Pour the prepared tadka over the dal, mix everything together and check for the seasoning.

Top with cilantro leaves and switch off the flame. Serve hot along with rice, paratha, naan or roti.