in a pan, add oil, cumin seeds, dry red chili, and chopped garlic cloves. Saute it.
Then add onion, chopped ginger, and green chili pieces. Saute it.
add chopped tomatoes and salt. sauté till the tomato becomes slightly soft.
Now lower the flame and add turmeric powder, red chili powder, coriander powder, garam masala, and Kasuri methi. sauté masala till oil separates from its sides.
Then add boiled dal and mix well.
Now add ¾ cup hot water and mix well. Adjust the water quantity as per your liking dal consistency.
Cover and let it come to a simmer on low flame for 8-10 minutes. Do stir in between.
Meanwhile in a mortal-pestle add 10 garlic cloves, ½ tsp cumin seeds, 1 tbsp red chili powder, and 1 tsp coriander powder. Crush it. Kathiyawadi-style garlic paste is ready.
Then in a tadka pan, add ghee, a pinch of hing, ½ tsp cumin seeds, and 1 tsp garlic paste. Saute it and add hot tadka to the cooked dal. Mix well.
Now add lemon juice and some coriander leaves. Mix well.
serve adad ni dal with layered bajra roti.