Wash and soak tuvar daal for 20 minutes in 2 cups of water.
Add soaked daal in the pressure cooker with chopped tomato, green chillies, 2 cups water and 1 tsp of oil.
Pressure cook for 3 whistles on medium heat. OR cook in a pan till it become soft to touch.
After the cooker has cooled down, open and mash the daal with a ladle.
Add ginger, salt, sugar ,turmeric, chilli powder, coriander powder and 1.5 glasses of water.
Mix well and let it boil for another 10 minutes on low heat.
Make the tempering - Heat ghee in a small pan (on slow heat) add fenugreek seeds, fennel seeds and mustard. when they start crackling add asafoetida and whole red chillies.
Pour this tempering in the boiling daal, add lemon juice and 1 tblsp of chopped coriander.
Cover the pan with a lid and Let it simmer for 5 minutes.
Switch off the flame and add lemon juice and fresh coriander and mix.
Serve hot with 1 tsp of ghee on top.
Serving suggestion- serve with steamed rice and roti.