Step 1

Boil the dal in a pressure cooker for 10 minutes with 1.5 cups water until fall apart tender.

Step 2

Heat oil in a skillet and add cumin seeds, minced ginger, curry leaves and a dried red chilli. Once the curry leaves are dry and crisp, add asafoetida. If you do not like the flavor of asafoetida, omit it.

Step 3

Add in the onions and salt, cook until soft and translucent.

Step 4

Once the onions are cooked, roughly puree the tomatoes in a food processor/blender and add it to the pan. Add in the turmeric and chilli powder to the tomato mixture. Add in a teaspoon of jaggery.

Step 5

Cover the pan with a lid and let it simmer in low flame for 20 minutes. Saute in between so the masala doesnt burn.

Step 6

Once the tomato mixture is cooked and dry, Add in the dal and briefly simmer for a minute.

Step 7

Remove from heat. Garnish with coriander leaves.