Wash daal or lentils until water is clear. Then soak in clean water for at least 2 hours. Whole adad will require soaking overnight.
Cook in double the water, always using fresh water. In a pressure-cooker, it will take about 10 minutes, otherwise around 30-40 minutes. Cook until the lentils can be squashed between two fingers. At this stage I add salt to split lentils and not the whole lentils.
Starting with the vaghaar, heat the oil in a large heavy based pan.
Next add the vaghaar ingredients in the order listed, but leaving the asafoetida. Once the seeds start spluterring, add the asafoetida.
Quickly add the garlic and onions.
Fry for a few minutes until the onions are translucent and start to brown. Avoid burning ingredients as the burnt taste will come through to the finished dish.
Add the chili and ginger pastes.
Add the tomatoes and stir until a film of oil starts to surface.
Add the jaggery and kokum and stir further.
Now add the cooked lentil or daals.
Also add salt and water according to taste. Stir thoroughly and simmer on low heat for at least 10 minutes. This will enhance the spicy taste.
Sprinkle fresh coriander before serving.
Serve with rice and/or rotlis.