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
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.