Wash the tur dal with water 2-3 times and add about water to it. Cut the tomato half and keep it in the dal.
Pressure cook the dal for 2 whistles and then 5 minutes on slow flame. Remove the outer skin on the tomato pieces.
In a pan take oil and ghee. Add mustard seeds, fenugreek seeds, cumin seeds, curry leaves and green chillies, heat them.
When mustard seeds crackles add the finely chopped garlic and onions.
When the onions turn pinkish add the dry spices to it.
Now add the boiled and smashed dal to the pan and mix it properly.
Add some water and cook on medium flame for 3-5 minutes.
Garnish with spring onions and serve it with rice.
