For the dal:
In a wok add the boiled toor dal with water.
Add the ginger, green chillies, jaggery, kokum, coriander leaves, peanuts, potatoes and salt.
Cover and let it simmer till starts to thicken a little bit.
For the tempering:
In a pan add ghee, bay leaves, boria mirch, cumin seeds, mustard seeds, cinnamon, cloves, meethi dana, kasoori methi and curry leaves.
Add the tomatoes,sugar, salt, turmeric and coriander powder. Saute till tomatoes start to wilt a little bit.
Add this in the simmering dal. Cook for 2-3 minutes.
Garnish with chopped coriander leaves.
Key Ingredients: Pigeon Pea, ginger, green chillies, jaggery, salt, coriander powder, coriander leaves, peanuts, potatoes, Salt, clarified butter, bay leaf, red chilli, cumin seeds, mustard seeds, cinnamon, cloves, fenugreek seeds, dried fenugreek leaves, curry leaves