Wash Chana dal 2-3 times and soak it for one hour.
Heat one tablespoon ghee in a pressure cooker.
Add hing/asafoetida and chopped onion. Also, add chopped green chillies and ginger.
Saute till onion change colour to pink and become translucent.
Add turmeric red chilli powder and salt. Stir and add tomato puree.
Cook tomato puree for 5-6 minutes on medium heat. Stir it in between and add washed and drained Chana dal.
Add 4 cups of water and cover with pressure cooker lid with weight on.
After one whistle reduce the heat. Pressure cook it for 3 whistles.
Allow the pressure to release naturally and open the lid.
Mix and mash Chana dal slightly but make sure the grains remain separate and it should not be completely mashed.