Boil the dal with sufficient water in a pressure cooker for 4-5 whistles.
Heat oil in a pan and add cumin seeds, minced ginger, curry leaves and dried red chili.
Once the curry leaves are dry and crisp, add asafetida/hing.
Add in the onions and salt, cook until soft and translucent. Once the onions are cooked, add tomato puree, turmeric, chili powder, jaggery and salt and mix well.
Cover the pan with a lid and let it simmer in low flame for 20 minutes till the oil separates from the masala.
Now add the boiled dal and simmer for a few minutes.
Garnish with coriander leaves.
Serve Andhra Style Tangy Tomato Dal with steamed rice.