Soak the toovar dal in hot water for 30 minutes. Boil in a pressure cooker for 4 - 5 whistles.

Strain the dal with a steel strainer to remove the husk and keep aside.

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Heat oil in a pan and add the rye.

When it crackles add the whole jeera, cloves, cinnamon, asafoetida, curry leaves, slit green chilies, bor chilies and fry for 1 minute.

Add the strained dal, turmeric powder, red chilli powder, kokum, jaggery, ginger and salt.

Add 2 - 3 cups water according the consistency required. The dal should be like a soup.

Bring to a boil. Garnish with coriander leaves and serve with rice.