Wash, rinse and soak the dal in enough water to cover it for about 1 cm above the surface of the dal. Soak for at least 1 hour.
Drain the water, rinse and pressure cook the dal in about 3 cups of water, for 2 whistles. Allow the cooker to cool by itself.
Lightly mash the cooked dal and set aside till required.
Soak the kokum in 2 spoons of warm water for at least 15 minutes. Do not discard the water after soaking, as we are going to add it to the dal.
Slice onions, chillies, mince coriander leaves and curry leaves. Grate the coconut and powder the jaggery.
Heat oil. Add mustard seeds, and after they crackle, asafoetida and haldi, sauté for 10 seconds. Add curry leaves.
Add green chilli, let it scald.
Add the onion slices, sauté for 2-3 minutes till they begin to darken.
Add the cooked dal, and if it is thick, add ½ cup of water and stir it in.
Bring the dal to a boil and then reduce the heat and simmer for 2 minutes.
Add the seasonings one by one and stir, goda masala, jaggery powder, grated coconut.
Crush the soaked kokum and add it with its water.
Add salt, stir, taste and add a little more of the seasonings
Simmer the dal for about 10 minutes, stirring frequently to make sure it does not catch at the bottom of the pan.
Remove from the heat, garnish with coriander leaves and serve with hot rice, ghee, sabzi.