Instructions

1. In a saucepan, boil 2 cups of water. Add dal, simmer for 1 minute and drain.
2. Repeat 2 more times using clean water each time.
3. This will remove bitterness from the dal.
4. In a pressure cooker, heat oil on medium for tempering, add dry red chili.
5. As it browns, add mustard seeds and ajmo.
6. Once crackled add hing and turmeric.
7. Add onions, sauté for a couple of minutes then add the dal, stir.
8. Add 1 cup of water and the remaining ingredients, except yogurt.
9. Stir, cover and pressure cook for 3 whistles (5 minutes in IP).
10. Let cool then open and add yogurt, mix well.
11. Simmer for 5 minutes on low heat.