Pressure cook the dal in 2 & 1/2 cups water till soft, but not mushy. Keep aside.
Heat oil and ghee. Temper with red chilies, cumin seeds & asafoetida.
Saute for a few seconds.
Add chopped ginger, garlic & green chilies. Stir fry for a minute.
Now add onion & continue to stir fry till light brown.
Add chopped tomatoes & give it a stir. Cover & cook till it is mashed well.
Add all the dry spices (except salt) and mix well.
Add boiled dal, salt & kasuri methi. Cover & simmer on a low flame for
4-5 minutes.
When done, switch off the flame & garnish with coriander leaves.
