Clean whole Masoor dal, wash then soak dal in water for few hours.
Discard the water in which dal was soaked and wash the dal/lentil once again.
Put the Masoor dal in a pressure cooker, add 4 cups of water, and salt, red chilli powder and turmeric powder. Close the lid of pressure cooker and place the dal on the gas to cook.
After 1 whistle reduce the heat to the lowest and cook dal for another 2 whistles. Turn off the heat, and wait until all of the pressure escapes from the cooker.
In the meanwhile prepare the tempering for sabut masood dal.
In a small tadka pan heat up the ghee and add chopped green chilli, ginger and chopped onion. Cook them till onion are light brown.
Now add chopped tomatoes and cook the tomatoes till they are pulpy, add garam masala and kasuri methi and mix well. Switch off the heat.
Now When pressure is released from cooker, open the lid, stir in the milk and mix it well.
Pour the hot tempering in the pressure cooked dal.
Mix it well and serve it in a big bowl. Serve hot with a dollop of white butter along with fresh hot paratha or steamed rice.