In a bowl that fits your pressure cooker, add ½ cup washed moong dal, 1 large onion chopped, 1 large tomato chopped, 6-8 garlic cloves and 1-2 green chillies sliced.
Add about 1- 1.5 cups of water (enough to immerse everything) and pressure cook on high heat for 2 whistles. Let the pressure come down naturally.
Meanwhile heat 2 teaspoon oil in a pan. Add ½ teaspoon each of mustard and cumin seeds. As they splutter, add 1 dry red chilli cut into 2-3 pieces along with ¼ teaspoon asafoetida and few fresh curry leaves.
Next add 1 medium onion (or 8-10 shallots) chopped. Fry on low heat until translucent and slightly golden.
Add 1 teaspoon sambar powder along with ¼ teaspoon turmeric powder. Cook on low heat for a min.
Add ¼ cup of water and cook it for 3-4 mins.
The pressure-cooked dal mixture should have some texture to it. Don’t mash it.
Add it to the pan along with salt as needed and mix well.
On medium flame, let the sambar boil for 3-4 mins.
Add 3-4 coriander stalks roughly chopped and mix well. Remove from heat.
Serve hot immediately with hot rice or tiffin items like idli, dosa or pongal.