In a pressure cooker, heat oil and add mustard seeds to crackle.
Add curry leaves. Stir and fry.
Drain dal and add daal to the pressure cooker. Add 3 cups of water and ½ tsp salt. Mix well. Close the lid and pressure cook for 2 to 3 whistles. Turn off the gas.
Let the pressure settle, Open the cooker and add finely chopped onion, tomato and coriander leaves, red chili powder and salt to taste. Mix well.
Serve Sindhi dal with pakwan along with sweet tamerind chutney and fresh green coriander mint chutney.
Recipe by Indian Cuisine at https://www.indicuisine.com/dal-pakwan-step-by-step-recipe/