Boil the toovar dal with five cups of water. Strain the water and keep aside the dal for some other dish. Dry roast the red chillies, peppercorns and cumin seeds and grind with the ginger.
Boil the dal water with the tomatoes and salt and cook till the tomatoes are completely mashed. Heat oil in a small pan.
Add asafoetida, mustard seeds and curry leaves. When the seeds splutter add it to the tomato mixture.
Mix and cook once again for two minutes so that the flavours mingle. Serve hot garnished with coriander leaves.