Directions

• Soak Dal for ½ hr – 1 hr
• Pressure cook the lentils (toor dal) in a pressure cooker along with 4 - 5 cups of water until the lentils are tender.
• With the help of a beater (mashing tool) mash the Dal with its water.
• Then add in the tomatoes, green chilies, ginger, kaddipatta , turmeric powder and salt to taste.
• Mix well and allow it to cook on medium-high flame till tomatoes are tender and Dal changes its colour.Can add more water if required.
• Extract tamarind pulp from tamarind to use as tamarind water.
• (To do this, soak about 3 inches piece of tamarind in 1 cup of hot water. When soft ,squeeze to extract the tamarind pulp and let it mix with the water to form \'tamarind water\')
• Measure out ½ cup of tamarind water in a cup and add this tamarind water to the Dal mixture.(Same time you can also put Cocum).
• Allow it to boil for another 10 mins or till Dal becomes sour of your taste.(some like very sour and some don’t.So keep checking,before overboiling).
• When Dal is ready slow the flame.
• Meanwhile heat oil in a pot on medium-high flame.
• Once its hot, add mustard seeds, methi seeds and cumin seeds.
• Allow to splutter and crackle.
• Add asafoetida powder and red chilie powder for colour and  switch off the gas before red chillie changes its colour.
• Add this to  hot Dal and Cover with the Lid.
• Remove from  the flame and add fresh coriander leaves.
• Serve with steam Basmati rice.
• Serve hot  along with  plain yogurt and fried Papads on the side for a complete wonderful Asian-Indian meal.