In a medium bowl, combine the dal and rice. Add water until covered.

Set the electric pressure cooker to sauté and melt 2 tablespoons ghee. Add the onion, ginger, cumin, coriander, and turmeric to the pressure cooker and cook, stirring often, until the onion is translucent, about 5 minutes.

Add the tomatoes and cook, stirring occasionally, until softened, about 4 minutes. Season with 2 teaspoons salt.

Drain the dal mixture and add it to the pressure cooker. Add 4 cups water, cover, and set the electric pressure cooker for 15 minutes on low pressure. It will take a couple of minutes for it to come to pressure.

When the time is up, immediately release the pressure. Carefully open the lid and season to taste with salt.

Divide among bowls. Drizzle with ghee, then top with yogurt and cilantro to serve.