Soak the skinned moong dal for 10-15 minutes. If you don't have time, you can wash it thoroughly and use it directly.

Heat oil in a pressure cooker.

Once the oil is hot, add mustard seeds.

Then add cumin seeds and curry leaves.

Add a pinch of asafoetida powder.

Add the chopped onion and saute until lightly browned on medium heat.

Add the crushed ginger, garlic, and green chillies. Saute for about a minute until the raw smell disappears.

Add a pinch of turmeric powder.

Add the chopped tomato and saute well.

Turn the heat to low and add the chopped carrots. Mix well.

Add the soaked moong dal and mix everything well. Saute for a bit in the masala on low heat.

Add black pepper powder, red chilli powder, rasam masala, cumin powder, coriander powder, and salt. Mix well and saute the spices on medium heat.

Add chopped coriander leaves with their tender stems. Mix well.

Add warm water and mix.

Add tamarind pulp water according to your preferred sourness.

Add a small piece of jaggery.

Close the cooker lid and pressure cook for 4 whistles. You can cook for an extra whistle or two if you want it very soft.

Once the pressure releases naturally, open the cooker.

The dal should be well-cooked. You can mash it slightly with a whisk if you prefer a smoother consistency.

Serve hot with rice, bhakri, or chapati.