1/2 cup toor daal; 1/4 sliced ginger (adrak); 2 whole slit green chillies (hari mirch); 1/2 tsp salt (namak); 1/4 tsp tumeric (haldi); 1 tomato de-seeded and cut into 4 pieces; 4 pieces of kokam; 1 tbsp jaggery (gud); 1 tbsp finely chopped coriander
For the tadka: 1 tsp ghee; 1/4 tsp mustard seeds (rye); 1/2 inch broken cinnamon (tikki); 2-3 cloves (lavang); 1/4 tsp asafoetida (hing); 3 curry leaves (kadi patta)
Wash the toor daal and strain the water. Add 1 and 1/2 cup water to the daal with the ginger, salt, turmeric and green chilies in a cooker for two whistles on high flame. Then cook further on low flame for 10 mins. Set aside.
Churn the daal. Add the tomato, kokam and jaggery, 1 cup water and bring to boil while stirring occasionally.
For the tadka: Heat the ghee in a vessel, on high flame, add the rye, then hing, followed by the tikki, cloves, curry leaves. Immediately pour in the cooked daal and cover instantly, on low flame (to preserve the aroma). After a few minutes stir the daal and bring to boil.
Add coriander and salt to taste. Stir and turn off the flame.
You may add monkey-nuts if desired for a crunchy texture and can be then served as a soup.