For Cooking Dal

1. Boil half a cup of split moong dal with 2 cups of water in a pressure cooker for 4 whistles. Switch off the flame and allow the pressure to release naturally. Set aside.

First Tempering

1. Heat sesame oil in a pan and add in the cumin seeds. Let it splutter. Then add in the chopped shallots (small onions) and the garlic. Pound the garlic with the skin 2-3 times and add it whole to the pan. It gives a nice aroma. Let it cook for a couple of minutes.
2. Now add in the finely chopped tomatoes, one cup of water and a teaspoon of salt. Let it cook for 5 minutes in medium flame until the tomatoes are nicely cooked and mashed up.Now add the cooked dal and half a cup of water. If the consistency of the dal is too thick, add a little more water. The dal should not be too thick like mashed potato. We are looking at a pouring consistency. Let the dal come to a boil. Add in the coriander leaves and switch off the flame.

For second Tempering

1. Heat two teaspoon of ghee in a small kadai and add in the cumin seeds, curry leaves and the dried red chillies. Let it splutter. Once the spluttering sound has subsided, switch off the flame and add in the turmeric powder, asafoetida (hing) and red chilli powder. Mix well to roast the powders. Add it to the dal and serve hot with rice.