In the pressure cooker take rinsed 1/2 cup toor dal, 2 chilli and 1 tsp oil.

Cover and Pressure cook for 5 whistles adding 11/2 cup water.

Whisk the dal into a smooth texture.

Next add 1/2 tsp salt, 1/4 tsp hing, turmeric powder and 1/2 cup water or adjust the consistency of dal then mix well.

It is prepared in a smooth consistency and get to a boil attaining a soupy consistency. you can blend the dal in a blender to get a more creamy texture.

Further in a small kadhai heat 3 tsp coconut oil, and splutter Mustard seeds, few curry leaves, and 2 dried red chillies

Pour the tempering over the dal and also add 2 tbsp chopped coriander leaves mix well.