Take a cooking pan or a wok, add oil and heat it.
Add cinnamon stick, cloves, mustard seeds, cumin seeds and let them splutter.
Add the gralic cloves, dried red chillies, curry leaves, and saute for few seconds.
Add the slit green chillies.
Add the sliced onions and cook until very slight brown color.
Add ginger garlic paste and saute for few minutes on low flame.
Add chopped tomatoes and give a mix.
Add dry spices such as cumin powder, coriander powder, garam masala powder, black pepper powder.
Mix and let everything cook until oil releases and tomatoes turn soft.
Add water and give a mix.
Add the pressure cooked dal into the tadka, give a mix.
Add dried kasoori methi into it.
Let the dal cook for 5-10 minutes on low flame and keep it covered.
Keep stirring in between and do not let the water absorb completely.
When the dals gets a good gravy texture switch off the flame.
Lastly, garnish with chopped coriander leaves and serve hot with roti or rice.