1. In a pressure cooker, add 250 g of Pillai’s Green Gram/Mung Bean (Split), 4 garlic cloves, 1 chopped tomato, 1 chopped onion, 1/2 teaspoon turmeric powder, 1/2 teaspoon asafoetida powder, salt to taste, and 2 glasses of water.
2. Pressure cook until 5 whistles.
3. Keep the cooked dal mashed and set it aside.
4. Then, heat oil in a pan and add 1/2 teaspoon mustard seeds, urad dal, jeera, 4 red chilies, a pinch of asafoetida, and curry leaves.
5. Add this tampering to the mashed dal mixture. Dal is ready; serve it hot by garnishing it with a sprinkle of coriander leaves.