Ingredients
1 cup toor dal
2 1/2 cups water
1 tsp. red chilli powder
1/2 tsp. coriander seed powder
1/4 tsp. turmeric powder
salt to taste
1/4 tsp. garam masala (optional)
2 pinches asafoetida
1 tsp. chopped tamarind
1 tsp. jaggery crushed
1 tbsp. ghee
1/2 tsp. each cumin and mustard seeds
1 stalk curry leaves
1/2 tomato chopped fine
1 tbsp. chopped coriander

Method
Wash and pressure cook dal till done. (Approx. 4 whistles will do). Cool cooker and remove dal. Beat the dal with a hand beater till smooth. Keep aside.
Make a thin paste of the dry spice powders and salt and 1/2 cup water. Heat ghee in a saucepan, add the seeds to splutter.add tomatoes and curry leaves.
Fry for a minute. Add masala paste. Fry for a minute.
Add the chopped tamarind and jaggery. Stir for a minute more. Add dal and stir. Add water. Bring to boil and simmer on low for 7-8 minutes. Garnish with chopped coriander. Serve piping hot with steamed rice and papads.