In a pressure cooker, boil the dal with green chilies, turmeric, salt and 1 and ½ cup of water upto 2 whistle or till done
Do not add too much water, it will dilute the dal
When dal is cooked, transfer it in heavy bottom pan and let it simmer on low flame
Heat ghee in another pan, season it with cumin seed, garlic, red chilies
Then add heeng to seasoning and immediately add into the bubbling dal
Cover the dal immediately in order to avoid escaping fumes and aroma of tadka
A minute later uncover the dal and add milk to the dal and let it simmer for another 2 minutes
Adding milk to dal gives it very smooth taste.
Dish out the dal and garnish it with chopped coriander leaves.
Serve hot with rice or roti.