TRADITIONAL PUNJABI BLACK LENTILS WITH TOMATO
Clean the pulses well.
Add water, salt, chilli powder, onion, tomato pulp and garlic-ginger paste. Cook in pressure cooker for about 40 minutes or till the pulses are cooked. If you do not have a pressure cooker, simmer the mixture for 1 1/2 hours, adding water occasionally.
Mash the pulses and leave on low heat.
Add the beaten yogurt and cook for 3-4 minutes. Garnish with coriander leaves and garam masala.
If the dhal thickens too much, just add water and bring back to the boil.