Pressure cook Masoor Dal in sufficient water along with roughly chopped Tomatoes. Pressure cook for 1 whitsle and let pressure release by its own.

In moderately heated pan add oil, allow to heat then add dry red chilli + mustard seeds and allow to crackle then add boiled Dal along with tomatoes. Add turmeric powder + salt + green chilli and boil for 4-5 minutes under high flame and then boil further for 3-4 minutes by adding sugar under medium flame. Dal is done.