Put the dal along with the water in which it was soaked into the cooker.
Add also the turmeric, salt, and green chillies.
Close the cooker and let it come to maximum pressure.
As soon as it whistles, turn down the heat and keep on fire for 5 minutes.
Let the pressure reduce on its own.
Open the cooker, stir the dal and check that it is well blended.
Lightly beat the curds so that it is a smooth paste.
Stirring, add to the dal along with the coriander.
Simmer for a few minutes, till you make the tempering.
To make the tempering, put the oil or ghee into the small pan.
In a few seconds, it will heat up.
Drop in the black pepper and soon after, the chopped tomato.
Stir and cook till the tomato becomes mushy and the fat comes out on the sides.
Turn the tempering into the dal and take off the fire.
Before serving, check the seasoning and see if you need to add half a teaspoon of sugar to counteract the sourness of the curds.