Steps to make Gujarati Dal

• Wash, Rinse, and Soak the Tuver dal for 10 minutes.Drain the water from the soaked dal and add it to the pressure cooker.Add water, salt, and turmeric. Cook it for 5 whistles.Let the pressure cooker cool down.
• Make the masala next.
• Cut the tomato into two halves.Start with shredding the tomato using the manual shredder. Dispose of the skin of the tomatoes.Add the extracted tomato pulp to a separate plate or if you don't have a tomato, use 2.5 tbsp lemon juice.
• Add chopped cilantro, ginger, and green chilies to the tomato pulp.
• Next goes in Pickle Masala, Kashmiri Red Chili Powder, Turmeric Powder, Jaggery, and Dhanajeeru Powder (cumin, coriander powder)Give everything a thorough mix.
• Now once the pressure cooker cools down, open it and whisk the dal.
• Add the whisked dal to a heavy bottom pot. Add 2 Cups of Water and bring it to a boil.
• Then add the prepared masala. Mix it well.
• Once the dal is boiled well, make the tempering.
• For tempering, add oil in a pan.Let it heat up and add the mustard seeds and let them splutter.Add cumin seeds, fenugreek seeds, and a pinch of asafetida. Let it splutter.Add curry leaves, green chilies, whole red chilies, cinnamon stick, bay leaf, and cloves.Bring everything to a boil, and serve with hot rice topped with a dollop of ghee.