Wash and rinse the dal. Add 2 cups of water and pressure-cook for 3-4 whistles.
Let the pressure drop naturally.
Once the pressure drops remove the lid and mash the dal with a ladle or a whisk.
Heat oil in a deep pan.
Splutter the mustard seeds, lower the flame and add the cumin seeds.
Once the cumin changes colour add green chillies and asafoetida.
Add the cooked dal and 1-cup water and mix well and bring to a boil.
Lower the heat; add salt, jaggery, tamarind pulp, red chilli powder and goda masala.
Adjust the seasonings and simmer for about 8-10 minutes.
Garnish with coriander leaves and coconut and serve hot with rice.