To make this recipe we need two ripen tomatoes, 2 tablespoons of chopped onion, a teaspoon of chopped coriander leaves, the teaspoon of chopped curry leaves and a teaspoon of chopped garlic.
In the medium-high flame, keep pressure cooker. Add vegetable oil followed by black mustard seeds, urad dal and a small pinch of asafoetida. Wait until mustard seeds get splatter.
Once you started hearing the crackling sound of mustard seeds, add chopped onion and curry leaves and continue sauteing it. Wait until the onions turn soft and translucent.
Add chopped tomatoes when the onions turn tender.Stir and adjust the flame accordingly so that nothing sticks to the bottom, or getting burnt.
Add washed and rinsed Toor daal along with the 3/4th cup of water. Now add 1/4th teaspoon of turmeric powder.
Close the lid of the pressure cooker. Cook it in the high flame for two whistles, simmer the flame and continue cooking far another 5 to 7 minutes.
Remove pressure cooker from the stove and keep it aside for 10 minutes to release its pressure by itself. Now remove the lid, add a 1/4th cup of water along with half a teaspoon of a salt. Use ladle or wooden spoon mash the dal to make them look creamy in texture.