Black masoor daal

Here's black/kali/chilke waali masoor daal, a variant I cook on weekdays for dinner, along with a sabji and roti.

Ingredients
Half cup chilke waali/kali/black masoor
1 medium sized onion - chopped
1 medium sized tomato -chopepd
1 tspn each - jeera, rai, heeng, haldi
2 green chillis, half inch ginger, 3 cloves of garlic - chopped to small pieces or crushed
1 tsp oil
salt - as per taste
garam masala (optional), chopped fresh green dhania (optional), half a lemon (optional)

Method
1. In a pressure cooker pan, Wash the masoor daal, add 1 cup water. Pressure cook for 30 minutes
r 5 to 6 whistles. This one takes nearly twice the time yellow/toor daal takes to cook.
2. Heat oil in a kadhai.
3. When hot, add jeera, rai, heeng, green chilli, ginger, garlic and let all of this sizzle for
2 minutes.
3. Add onions and let them cook till they turn pink.
3. Add the tomatoes and let them cook, for 5 minutes. Keep stirring, lest they stick to the
bottom of the pan.
4. Once the tomatoes have turned mushy and soft, add the pressure cooked daal, water, salt, garam masala and mix.
5. Let this boil till you get the desired consistency.
6. Sprinkle green dhania and squeeze in the lemon.
Enjoy with hot rotis.