½ Cup Toor Dal
2 Tomatoes – Chopped into cubes
½ bunch Cilantro – Finely chopped
Curry leaves – a few sprigs
Juice of ½ a lime
Salt to taste

To be ground into paste:
1 tsp Cumin seeds (Jeera)
4 Green chillies
½ tsp Hing (Asafoetida)
½ tsp Turmeric powder
2 tbsp Fresh grated coconut

For seasoning:
2 tbsp Oil
1 tsp Mustard seeds
½ tsp Cumin seeds (Jeera )
A few curry leaves

Cooking time : 15 minutes

Cook the Toor dal with a little turmeric powder and and about 5 
cups of water in a pressure cooker for 2 or 3 whistles. Cool 
and then mash the dal well with a ladle.
In a pan, add the chopped tomatoes, cilantro, curry leaves, 
ground paste and salt and boil for about 10 minutes. Then add 
the dal and dal water and boil for another 5 to 8 minutes. 
Season with mustard seeds, cumin seeds and curry leaves. Add 
the juice of half a lime and mix well. Garnish with some more 
cilantro and serve hot with rice.