Wash both the Dal 3-4 times and soak them in water for 15 minutes. Drain the water and add the Dal to a pressure cooker. Also add 3 cups of water.

Add chopped tomatoes and chillies, grated ginger, salt, turmeric powder and 1 tablespoon of ghee/clarified butter/oil to the Dal and stir to mix. Close the lid of the pressure cooker and cook for 1 whistle. Switch off the heat and wait for the release of pressure completely, before opening the cooker.

Now heat 2 tablespoon of ghee/oil in a pan and add cumin seeds. Once they splutter, add chopped garlic and onion and sauté till they are golden brown. Add Coriander powder, Red Chilli Powder and Garam Masala to it and sauté again for 1 minute.

Add the cooked Dal to it and mix well. To prepare the tempering, heat 2 teaspoons of ghee in a small pan. Then add asafoetida and mustard seeds. Once they start to splutter, add 2 Dried Red Chillies and 1/2 teaspoon of Kashmiri Red Chilli Powder to give nice colour to the tempering.

Pour the tempering on top of the Dal. Mix everything together before serving. Garnish with chopped coriander leaves.This Dal tastes best when served hot along with some jeera rice. It can also be served in the side of any Indian bread and dry vegetable dish.