In a pressure cooker, add the water and split pigeon peas. Boil for 3-4 whistles. If using a pot to cook the lentils, cook till the lentils are soft.
After the dal is cooked properly, churn the dal in a blender or use a hand blender.
In a separate pan, add the ghee/oil. Heat it. Once hot add the mustard seeds, onions, and garlic and cook till golden brown.
Add the green chillies, turmeric, chilli powder and hing.
Add the cooked dal to the tempered spices. Once it starts boiling, add salt and jaggery to it. Garnish with cilantro/coriander leaves.
Serve hot with rice/roti.
