In a bowl, add all the dal in specific quantities. Wash and soak it in water for half an hour.

Cut the onion and tomato finely.

Cook the dal with a little turmeric powder and four cups of water for three whistles. Let the pressure release by itself.

In a pan, add oil and ghee. Add cumin, as it splutters thrown in green chilly and garlic. Sprinkle asafoetida and a little turmeric powder to it. Put onion to it and saute it for sometime.

Once it is golden in colour, put tomato pieces and salt to it. Let cook for five minutes. Sprinkle some water  to it, lest it may burn.

With the back of the ladle, mash the cooked dal. Put it to the pan.

Allow to cook for sometime. Adjust the consistency of the dal.

Garnish with fresh coriander leaves.