Instructions

1. 1
   Pressure cook the dhal with sufficient water.
2. 2
   If using tomatoes, parboil first to remove skin, then chop roughly.
3. 3
   To the cooked dhal, add salt, chilli powder, turmeric powder, and tomatoes or tamarind extract.
4. 4
   Simmer for 3–4 minutes.
5. 5
   Add the asafoetida, grated coconut, and ground coriander.
6. 6
   Add any other spice as required.
7. 7
   Simmer for a few minutes to cook the coconut properly.
8. 8
   In a separate frying pan, heat the oil over medium heat.
9. 9
   Add the mustard seed and cumin seed.
10. 10
    When the mustard seeds pop, remove from the heat and add to the soup along with the curry leaves.
11. 11
    Garnish with coriander leaves.