Heat oil in a pressure cooker. Crackle jeera. Add asafoetida, turmeric powder and green chillies. Fry chillies a bit till you get the flavour of it. Add red chilli powder followed by 1/4 cup water.
Next add chana Dal, dudhi and tomato along with all the spices. Mix well and saute till oil oozes.
Add about 200 ml water or as much as is around 1 inch above the level of sabzi. Bring it to a boil. Adjust seasoning and then close the cooker. Allow cooking on medium flame till 3 whistles. Perfect cooking is when the Dal is slitted and looks mushy, but it hasn't melted. The consistency of the gravy depends on your preference. I like how it is in pic 3. Garnish with coriander and serve with Bhakhri or rotli.
