Pressure cook the soaked beans and lentil in 1 1 /2 cups water for 5 minutes on a low flame after the first whistle. Then add salt and turmeric powder.
Mash with a potato masher. Keep aside.
Heat oil in a pan and temper with cumin seeds and asafoetida.
Add onions and saute till light brown.
Then add ginger-garlic paste, tomato paste and all dry spices mixed with a little water. Saute till the oil separates.
Add the boiled dal and bring it to a boil.
Add the beaten yoghurt and simmer for 2-3 minutes.
Serve, garnished with coriander leaves, sliced onion and a drizzle of some beaten yoghurt.
