Pressure cook the dal in 2 cups water along with 1 tsp. oil, turmeric powder, green chilies and ginger for 10 minutes on a low flame after the first whistle.
Heat remaining oil in a pan and temper with cinnamon, cardamoms, cloves, cumin seeds and fennel seeds. Saute for a few seconds and add the onion and fry till light brown.
Add the ginger-garlic paste, tomato paste and all the remaining dry spices (except salt) mixed with a little water. Fry till the oil separates.
Now add the tomatoes and continue to fry till it is mashed. Pour over the boiled dal, salt and 1 cup water. Adjust water according to the consistency required.
Simmer on a low flame for 2-3 minutes. Simultaneously keep mashing the dal with the back of the ladle.
When done, add the kasuri methi and lime juice. Mix well and keep it covered for 4-5 minutes. Then garnish with coriander leaves and serve with rice or chapattis.
