In a steel vessel add boiled dal, switch on the flame and pour in 1 ½ cup of water.

Add salt to taste and jaggery. Stir until jaggery completely melts down.

Next, add red chili powder and cook until it comes to a boil.

Let it cook on low flame.

Heat a pan add oil and once it is hot and dry red chili, mustard seeds, wait for it to splutter, then add fenugreek seeds.

Next, add an inch of cinnamon stick, cloves and bay leave green chilies, asafetida; curry leaves, ginger and mix well.

After half a minute add chopped tomatoes and salt to taste, cook stirring continuously.

Now we add the spices- garam masala, turmeric, red chili powder and mix again then turn off the glass.

Now add a ladle full of dal in the tempering and mix into the vessel.

Cook for another 8-10 minutes and if you want a thicker consistency cook for another few minutes.

The dal is ready to be served.