|Tuvar dal||1 Cup (16 tbs) (Also called split pigeon peas)|
|Tomatoes||1⁄4 Cup (4 tbs), chopped|
|Ginger paste||1 Teaspoon|
|Green chili paste||1 Teaspoon|
|Turmeric powder||1⁄4 Teaspoon|
|Red chili powder||1⁄4 Teaspoon (Optional)|
|Coriander powder||1⁄2 Teaspoon|
|Peanuts||2 Tablespoon, skinned|
|Lemon juice/Tamarind paste||2 Tablespoon (If using tamarind paste use 1 teaspoon of it)|
|Coriander leaves||1 Tablespoon, chopped|
|Dry whole red chilies||2 Medium|
|Mustard seeds||1⁄2 Teaspoon|
|Fenugreek seeds||1⁄4 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Cinnamon stick||1 Medium, 1-inch long stick (Optional)|
|Curry leaves||5 Medium (Optional)|
1. Soak 1 cup of tuvar dal in water for a couple of hours, in order to reduce the cooking time.
2. In the pressure cooker, cook the dal along with the tomatoes for about 5 to 6 whistles of pressure release.
3. Once cooked with the help of a strainer, strain the dal into another vessel/pan. Using a spoon mash the dal and tomatoes well through the strainer.
4. Add salt to taste, ginger paste, jaggery, green chili paste, turmeric powder, red chili powder, coriander powder, asafoetida (can be added during seasoning as well), whole peanuts and fresh lemon juice. Sprinkle some freshly chopped cilantro on top.
5. Mean while heat oil in a pan for tempering, add the whole dry red chilies to it.
6. When they brown add the mustard seeds, fenugreek seeds, cumin seeds and remove from the heat.
7. Then add the asafoetida, and curry leaves and add the mixture to the dal.
8. After tempering the dal and let it simmer at a very low heat for about 15 to 20 minutes to bring out the flavor.
9. Serve warm with rice or roti.
If using Kharek (dry dates) or tamarind or kokum fruit instead of lemon juice for the sour flavor, add the same with the tomato and boil or add the paste.