You will need –
1 cup Tur dal (Red gram), 2 medium sized ripe tomatoes, three or four green chillies, 1/2 inch ginger, 2 tblsp. chopped coriander leaves, juice of 1 small lemon, salt to taste, dhana-jira-pow. der 1 tsp. For tempering – 2 tblsp. oil, 1/3 tsp. mustard seeds, 1/3 tsp. cumin seeds, 1/8 tsp. asafoetida, 1/2 tsp. turmeric.
Pressure cook the dal for 5 minutes. Cut the tomatoes in 8 pcs. each. Cut the chillies in 1/2 inch pcs. Chop the ginger finely. Heat! the oil, add mustard seeds, then cumin seeds, asafoetida and then the green chillies. When chillies change colour, add the turmeric and pour the cooked dal over it. Add the ginger, tomato, lemon juice and dhana-jira powder and salt. Mix well, add water to adjust the consistency. After boiling for five minutes, it should have a thickish consistency. Garnish with coriander leaves and remove.