Wash and pressure cook the dal with a pinch of turmeric until it is soft.

Heat desi ghee in a pan. Add mustard seeds and cumin seeds, and let them splutter.

Add chopped onions and sauté until golden brown. Then, add tomatoes and cook until soft.

Mix in turmeric, red chilly powder, coriander powder, and dal tadka masala. Cook for a minute.

Add the cooked dal to the pan and simmer for 10 minutes. Adjust salt as needed.

Heat desi ghee in a small pan. Add curry leaves, red chilly, and minced garlic. Sauté until aromatic.

Pour the tempering over the dal tadka and mix gently.

Wash the rice thoroughly and soak for 15 minutes.

Boil water in a pot, add salt, and cook the rice until tender. Drain excess water if needed.

Whisk the buttermilk until smooth.

Add chaas masala and salt. Mix well and serve chilled.