Wash and rinse the masoor pick stones out if any, and then pressure cook for 2 whistles on high flame and keep for about 10 minutes on low flame. Let the pressure come down naturally.

Meanwhile, slice the onions and chop tomato fine.

Beat the curd well.

In a pan/kadhai/wok heat, the oil add the jeera and once they splutter, add the hing.

Add onion and sauté for a minute.

Add ginger-garlic paste and cook until onion becomes light golden brown.

Next add the add chilli powder, coriander powder and turmeric powder.

Mix well and sauté for a minute and add tomato and cook until are mashed well.

Cook until the oil comes out.

Add cooked dal and 1-2 cups water and bring it to boil.

Add salt and beaten curd mix well and bring it to a boil.

Garam masala and simmer for 5 minutes on low flame.

Switch off the flame and cover the dal.

Let it sit covered for 5-10 minutes then serve.

Serve hot with steamed rice or roti and sides of pickle, papad and a simple stir-fry.