In the mean time grind green chili, ginger and garlic into a fine paste set aside.
In a thick bottom pan add oil and heat cumin seeds, whole cloves, halved red chilies, bay leaves and asafetodia. When cumin seeds start splutter add green chili-ginger-garlic paste and fry for 2 minutes. To this add dry chili powder, turmeric powder cumin powder, coriander powder and garam masala and tomato and fry for another 2 minute or until tomato gets soft. To this add cooked dal, rest of water and salt for 6 minutes or until flavors gets blend in. Finally add chopped coriander leaves and switch of the flame.