Wash the dal a couple of times, chop the tomatoes, break the green chilies into two

In a pressure cooker, take all ingredients listed under the first step except salt.

Add enough water to cover the dal. Pressure cook for 4 -5 whistles.

Once the pressure is off, remove the lid, and drain the water to a bowl.

Leave one or two green chilies, and remove the rest to a bowl.

In a deep vessel, add rock salt, and the cooked dal along with tomatoes, tamarind, and green chilies.

Take the pappu guthi or masher, and mash everything well.

Adjust salt and spice, if you want more spice to be added, add a few green chilies back and churn again.

Pour back the dal water into the dal and put it on flame, simmer, and let it thicken.

Heat a pan with oil and sputter with cumin seeds, mustard, and urad dal.

Next, add onions, and garlic and sauté well. You saute until the onions get slightly browned.

When it's done, pour this over the simmering dal.

Cook on high flame for a few minutes, until it reaches the required consistency.