To boil the dal, first, add 2 glass of water in pressure cooker and boil it.

Add washed and soaked chana dal into it.

On full flame cook until 1 whistle, lower the flame and cook for another minute.

Now let the pressure cool down.

Our next process, heat a pan and oil to it.

Add cumin seed, asafetida, chopped green chilies, and onions. Mix well and sauté it for a while

To garlic paste first, add garam masala, mix well and add it to the sautéed onions. Sauté until the onions are light golden in color.

Add tomatoes and sprinkle salt to taste. Give it a stir occasionally.

Cover the pan with the lid and cook until the tomatoes are soft.

Now uncover the lid from the cooker and check if the dal has boiled properly.

The tomatoes are soft and the oil has started to separate from the tempering. To this add turmeric powder and red chili powder. Mix well

Add the boiled dal and salt to taste, stir well.

Let the water from the dal come to a boil and once it does, cover it with a lid again and cook for a minute.

The chana dal is ready, switch off the flame. Add chopped coriander; mix well cover it for a minute or two so that dal absorbs the flavor of Dhaniya and serve.