Wash and soak the dal in water.
Cook in the cooker with sufficient water for 3 whistles.
Switch off the gas and let the pressure come down naturally.
Meanwhile, grind the tomatoes, green chilli and one inch piece of ginger, fine.
Heat 1 ½ tablespoon ghee in a kadhai/wok.
Crackle the jeera add the hing/asafoetida.
Stir in turmeric powder and coriander seed powder.
Add the tomato mixture, red chili powder.
Fry stirring until the oil starts floating on top of the mixture.
Add the mix to the cooker along with 1/2 the dhania/ coriander
Bring to a boil and switch off the Dal.
Transfer to a bowl and garnish with the balance dhania/ coriander leaves. Add ghee too if you wish I did not.