Wash and soak the black urad dal in 3 cups water overnight.

Put a pressure cooker on medium heat. Heat ½ tbsp coconut oil. Add bay leaf, cinnamon stick, black peppercorns, and cloves. Sauté for ½ a minute.

Drain and add the soaked dal. Add some salt and turmeric. Mix well.

Cover with 2 cups of water and close the pressure cooker. Let the dal cook at high heat for 4 whistles and then reduce the heat to minimum and let then cook for another 15-20 mins on very low heat. (If required move your pressure cooker to the smallest burner) Remove from heat and keep aside till the pressure cooker releases all the steam and can be opened safely.

While the dal is cooking, prep all the vegetables. Peel and grate the ginger; peel and chop/grate garlic, chop the green chili, chop the onions, and chop & puree the tomatoes.

In another pan, heat the remaining 1½ tbsp of oil on medium heat. Once the oil is hot, add cumin and asafetida.

When the cumin seeds start to dance around (sputter), add green chilies, ginger, and garlic. Sauté for a minute to flavor the oil.

Next in, add spring onion whites (or all the onion if you are using red onions). Sprinkle some salt and mix well. Salt helps to sweat and cook the onions faster. When the onions start to soften, add the spring onion greens as well. Mix well and cook for another 5 minutes till the onions start to turn slightly brown.

Add the tomato puree and all the remaining spices — coriander, cumin, red chili, garam masala, and salt (if required). Mix well. Cook covered with occasional stirring, until the masala starts to leave oil on the sides. Add a little water if required.

When the dal is cooked and the pressure cooker can be opened, mash some of the dal in the cooker with the back of a ladle spoon. Just some to give it a creamy texture.

Add the dal to the onion-tomato masala in the pan. Mix well and cook for 5 minutes.