1. Rinse the maash ki daal thoroughly and soak it in water for about 30 minutes. Drain and set aside.

2. In a pressure cooker, heat 2 tablespoons of mustard oil or ghee over medium heat.

3. Add a pinch of asafoetida (hing) and let it sizzle for a few seconds.

4. Add the chopped onions and sauté until they turn translucent.

5. Add the grated ginger, minced garlic, and slit green chilies. Sauté for another 2-3 minutes until fragrant.

6. Add the soaked maash ki daal, turmeric powder, and salt to taste. Stir well to combine.

7. Add 3-4 cups of water (depending on how thick or thin you want the daal) and bring to a boil.

8. Close the lid of the pressure cooker and cook for 10-12 whistles, or until the daal is soft and mushy.

9. Let the pressure release naturally. Open the lid and check the consistency. If it’s too thick, add a little more water. If it’s too runny, simmer for a few more minutes.

10. Garnish with fresh cilantro and serve hot with steamed rice or roti.