Wash well and soak the whole moong dal for 3-4 hours or overnight.
In a pressure cooker, add the whole moong dal with 3 cups of water, salt, turmeric powder. After one whistle, reduce the flame and cook for 6 minutes. Let it rest till the steam has fully escaped.
In a kadai, heat the oil and add jeera seeds. Fry till they turn brown.
Add onions, green chilli, ginger and garlic to this and saute till the onions are golden brown.
Add tomatoes and saute further till the tomatoes are fully cooked.
Add the boiled dal and garam masala. Boil for 2-3 minutes.
In a separate pan, heat ghee and add the kashmiri mirch powder, fry for 30 seconds and pour over the dal before serving. Add a dash of lemon juice and garnish with coriander leaves while serving with hot phulkas.