Wash the tomatoes with enough water and chop it finely. Similarly peel off the onion and chop it in to fine pieces. Slit the green chillies and chop both ginger and onion to very fine bites. Set aside.

Pressure cook pigeon pea lentils with little turmeric powder for 3 whistles and simmer for 5 minutes. Let the pressure release by itself.

Heat oil in cooking pan and add cumin along with curry leaves. Saute till the cumin seeds crackle. Then include onion and saute till they turn translucent. Next add finely chopped ginger and garlic. Stir a minute and finally add slit green chillies and chopped tomatoes.

After adding tomatoes saute for 5 minutes or till the tomatoes turn mushy. Next include the cooked lentils and some water as per desired consistency. Mix in salt and bring it to boil.

Garnish this dal tadka with chopped coriander leaves and relish as chapati side dish.

As per your preferences, you can cook the pigeon pea lentils little less meaning not until mushy.

For the spice kick you can add a tea spoon of red chilly powder along with green chillies.

You can squeeze in half lemon to enhance tanginess and taste.