Wash both the dal well and rinse. Pressure cook in 3 & 1/2 cups water and a pinch of turmeric powder for 25-30 minutes on low flame after 2 whistles. Keep aside.
Heat oil in a pan and temper with cumin seeds. After it stops crackling, add the ginger-garlic paste, asafoetida and chopped green chilies. Saute for few seconds.
Then add the tomato puree, red chili powder and garam masala powder. Saute till the oil separates from the sides of the pan.
Now add the boiled dal, 1 cup water and salt. Bring it to a boil and mash with a potato masher. Simmer, covered on low flame for 15 minutes by stirring at intervals.
Add 1 cup milk and continue to simmer for 10 minutes more. Now to give a smokey flavour to the dish, burn a charcoal directly on the flame till it is red hot.
Keep this burning charcoal on a small steel bowl with the help of a tong. Place this bowl over the dal and pour 1 tsp. of oil over it.
Immediately close with a lid for 5-10 minutes. This gives a smokey aroma to the dish. Open the lid and remove the bowl. Serve, garnished with beaten yoghurt and mint leaves.
