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.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.