Dry roast dal for 5 minutes in low flame,then soak for 15 minutes in a cooker.

Add chopped tomatoes,shallots, garlic, green chillies, turmeric powder and olive oil to the dal.

Close the cooker and put 3 whistles. Once the dal is cooked,add salt and blend slightly and keep it aside.

Heat oil in a kadai and add mustard seed, curry leaves and dry red chilli. Give it a quick stir and pour the tadka(tempering)in the dal.