Wash the lentils thoroughly.

Combine lentils, tomatoes, onions, ginger, garlic, and 1.5 cups of water in a pressure cooker.

Pressure cook until 3 whistles are heard.

Turn off the heat and allow pressure to release naturally.

Open the cooker and mash the lentils.

Set aside.

Heat mustard oil in a pan.

Add rye, fenugreek seeds, fennel seeds, cumin, and kalonji seeds and cook until the cumin seeds crackle.

Add green chilies and cook for 1 minute.

Add asafoetida, turmeric powder, and green peas; cover the pan and cook on medium heat for 2 minutes.

Add mashed lentils, garam masala, and salt; mix well.

Cook for 3 to 4 minutes.

Garnish with green coriander and serve.