Begin by broiling or using a culinary torch to char the sliced ginger and garlic until they develop a lovely dark color, about 2-3 minutes. This process infuses the masoor dal with smoky undertones, enhancing its flavor. Once charred, transfer the ginger and garlic into a pressure cooker.

Rinse the masoor dal under cold water until the water runs clear, about 1-2 minutes. This removes excess starch and ensures a smoother texture. Add the rinsed dal to the pressure cooker along with enough water to cover, turmeric, stewed tomatoes, and fresh chili peppers.

Chop the cilantro roots roughly and toss them into the cooker, allowing their earthy flavor to infuse the masoor dal. Seal the pressure cooker lid tightly, set to high heat and maintain for 7 minutes once pressure is reached.

Carefully release the pressure quickly and open the lid to unveil your aromatic masoor dal. Remove the charred ginger and garlic, then stir in salt, coconut sugar, and fresh lemon juice.

In a separate pan, heat ghee over medium heat until hot but not smoking. Add cumin seeds, black mustard seeds, and fennel seeds along with dried chiles. Toast the spices for about 1-2 minutes until fragrant.

Pour the toasted spice mixture over the cooked masoor dal and gently mix to incorporate. Garnish with fresh cilantro leaves for a pop of color and freshness. Serve with naan or steamed rice.