Finely chop onion, tomatoes, ginger and green chillies.

Add soaked dal, chopped onion, chopped tomatoes, chopped green chillies, chopped ginger, salt, turmeric powder and 2-3 cups of water and pressure cook till 1 whistle on medium flame and then lower the flame and cook for another 15 minutes.

Allow the steam to escape before opening the lid and keep aside.

In a pan add red chillies, fenugreek leaves, deggi mirch, garam masala and dry roast for 15-20 seconds and turn off the flame.

Pour tempering into dal and mix well.

Add some chopped coriander leaves and serve hot.