Preparation Time: 10-15 minutes
Rinse the dal: Wash the toor dal thoroughly under running water. Cook the dal: In a pressure cooker, add the rinsed dal with 2-3 cups of water, a pinch of turmeric powder, and salt. Cook for 3-4 whistles until the dal is soft and mushy. If using a pot, it may take about 30-40 minutes to cook until soft.
Heat oil or ghee: In a separate pan, heat oil or ghee over medium heat. Add mustard seeds: Once the oil is hot, add mustard seeds and let them splutter. Add cumin seeds and asafoetida: Add cumin seeds and a pinch of asafoetida. Sauté for a few seconds. Add green and dried red chilies: Add the slit green chili and dried red chilies (if using) and sauté for a minute. Add onions: Add the chopped onions and sauté until they turn translucent. Add ginger-garlic paste and tomatoes: Add the ginger-garlic paste and chopped tomatoes. Cook until the tomatoes soften.
Add cooked dal: Once the onions and tomatoes are cooked, add the cooked toor dal to the pan. Stir well. Adjust consistency: Add 1-2 cups of water to achieve the desired consistency (dal can be thicker or thinner based on preference). Add spices and jaggery: Stir in turmeric powder, red chili powder, and jaggery (or sugar). Adjust salt to taste. Mix everything well and let it simmer for 5-10 minutes on low heat to allow the flavors to blend. Taste and adjust: Check for seasoning and sweetness. Add more jaggery or salt if needed.
Garnish: Once done, remove from heat and garnish with fresh chopped coriander leaves. Serve: Serve hot with steamed rice, roti, or paratha. You can squeeze some lemon juice on top before serving for an extra tangy flavor.
