Soak daal for atleast 45 minutes

Put daal in pressure cooker with water and tomatoes, spices, ginger garlic paste and bring to a boil. DONT ADD SALT.

Turn on pressure cooker and cook on high heat. After coming to pressure, cook on high for 1 minute and then 15 minutes on medium high. Swirl cooker around to see if water is still there. Turn heat to low and cook for 4-5 minutes. Let cooker naturally release.

Open cooker and mash daal against the wall until pretty much mashed. You can wait for it to cool some to make mashing easier. Once mashed add 2 cups of hot water and turn heat to medium high and mix in. NOW ADD SALT

Prepare all the ingredients for the tarka prior to starting the cooking of the tarka.

Heat oil in frying pan. Put in garlic and spices and mix. Add in tomato paste and 1 tbsp of water. Once garlic is no longer raw, pour into the daal. To get remaining tarka from the pan, put in one spoonful of daal and mix and put in the cooker. YOU NEED TO HEAR THE SIZZLE once you put the tarka in.

Gently mix the daal in the cooker and let it cook down for 5 minutes on low heat.

Once at the desired consistency, mix in half of the fresh cilantro followed by the garam masala and remaining cilantro. Turn off heat and cover with pressure cooker lid and rest.