Wash and Pressure cook the lentils by adding, Asafoetida, 1/2 tsp turmeric powder, 1tsp red chilli powder, Salt to taste. Cook for 5-6 whistle.
Take the mortar and crush the green chilli, ginger and garlic.
Heat the pan add 2 tbsp of clarified butter, add cumin seeds. When it gets splutter add chopped onion. Cook until they are golden brown.
Add crushed ginger, garlic and green chilli paste. Cook for 1 minute. Add chopped tomatoes.
Add 1/4 tsp of turmeric powder, 1 tsp of red chilli powder(as per taste), 11/2 tsp coriander powder,1 1/2 tsp garam masala. Mix well. Cook until the masala is well cooked and tomatoes become soft and mushy.
Now add 11/2 cup of water . When the water starts boiling add the pressure cooked dal. Mix well. Add the salt if needed.
Slightly mash the dal with a masher . Add 2 tbsp of chopped coriander leaves. Mix well.
Langarwali wali Dal is ready to serve. I love eating this Dal with authentic Bejar ki roti with some butter over it.