Heat oil in a pressure cooker and fry the onions to pink, followed by the cumin, mustard, garlic, asafoetida, chillies and turmeric.
Fry for a minute before adding the dal.
Fry well for 1-2 minutes and then add the tomatoes, salt and 1.5 cups water (enough to cover the dal in the cooker).
Close the cooker and cook on high for 1 whistle.
Turn off and wait till all the steam is out.
Open and stir. Add water to get desired consistency.
Garnish with coriander and serve hot with rice or roti.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.