Soak toor dal in enough water for at least 30 minutes.
Soaking is not a must but helps with better digestion.
Rinse, drain all the water and add the soaked to lentils to a inner pot of Instant Pot or Traditional Pressure pan.
Add 2 cups of water along with a pinch of turmeric powder.
If using Instant Pot - cook over manual high pressure for 30 minutes.
If using traditional pressure cooker - cook up to 3 to 4 whistles.
When done, gently mash the dal and set aside.
Temper & Saute
Heat oil in a pan, temper with mustard seeds, fenugreek seeds, split black gram, cumin seeds, dry red chili, dry red chili, curry leaves, asafoetida and green chillies.
Saute onions along with minced ginger for few minutes.
Add tomatoes and cook until lightly mushy.
Add little turmeric powder along with fresh mint leaves and salt. Add a pinch of sugar to keep the mint leaves color intact. (optional)
Saute for few minutes until the mint leaves wilt a bit
Add cook toor dal along with water and bring it a boil. Let it boil for 3 to 4 minutes over medium flame.
Finally add coconut and coriander leaves.
Simmer until desired consistency and switch off!
Serve hot as a side for chapati or top it over piping hot rice!