Take a pressure cooker, add soaked chana dal into it, add turmeric powder, salt and 4 cups of water into it, mix it well and cook it for 2 whistle on high flame and then lower the flame and cook it for 3-4 whistles and then switch off the flame. Chop the onion, tomato, green chilli and coriander leaves. Grind ginger and garlic by using some water in a mixer grinder and make a paste of it.
Heat oil in a pan,add asafoetida, cumin seeds, cinnamon, black and green cardamom, cloves, bay leaf and dry red chilli into it,saute it and then add kashmiri red chilli powder, chopped onions and chopped green chilli into it. Saute it till the onions become translucent, then add ginger-garlic paste into it. Cook it for 2 minutes.
Then add red chilli powder, cumin powder,coriander powder, black pepper powder, garam masala powder, dry mango powder and salt if required into it. Cook all the masalas on low-medium flame for 2 minutes and then add chopped tomatoes into it, cook it till tomatoes become little mussy and oil separates around the masalas.
Then add the cooked dal into the pan, mix it well, give it a boil and then add coriander leaves into it, mix it and then switch off the flame and serve it.