1. Take the tuver dal and pressure cook it (covered upto 5 whistles) with a little extra water to make it soft.
2. Add the peanuts, jaggery and kokum in the cooker along with the dal.
3. Now take a saucepan, add some mustard and jeera seeds, black cloves, and a pinch of asafoetida.
4. When the seeds start to splutter, add the cooked dal in the pan.
5. Use a hand blender to make a thick soup and add water to achieve the consistency you like.
6. Now add salt, sugar, lemon juice(to taste), and all the dry spices.
7. Add curry leaves, chopped tomatoes, green chili-ginger paste, half of the chopped coriander and bring the mixture to a boil.
8. Then lower the flame, cover partially, and let it cook for another 8-10 mins.
9. Garnish with the remaining coriander leaves.
10. Serve the traditional Gujarati Dal with a hot plate of Jeera Rice!

Courtesy: http://funnfud.blogspot.com/