Wash the toor dal well and pressure cookwith sufficient water for 4-5 whistles.

Remove the dal from the pressurecooker and churn using a wooden ravi or a hand blender. Add a little water toadjust the consistency.

Heat the ghee in a deep bottompan and add the mustard. When it splutters, add whole jeera, hing, curry leaves,slit green chillies.

Add the boiled dal to thetempered ghee and add finely chopped ginger, turmeric powder, salt and 1 -1 ½ cupwater.(add water according to the consistency of the dal required).

Bring the dal to a boil.

Garnish with coriander and serve withrice.