1. In a cooker, add 1 cup of Pillai’s Yellow Moong Dal, two green chillies, 1 chopped onion, tomato, ½ teaspoon turmeric powder, asafoetida powder, 5-8 garlic cloves, 2 glasses of water, and wait for 3 whistles.
2. For tempering, place a pan, add oil, 1 teaspoon of mustard seeds, 2 dried chillies, 1 chopped onion, tomato, and saute them well.
3. Add cooked dal and the required salt to it. If needed, you can add tamarind juice and boil for 5-7 minutes. Sprinkle coriander leaves.
Dal is ready now.