Rinse and soak the lentils for at least half an hour.
Heat oil in a cooker and add the bay leaf and cumin seeds.
Once the seeds crackle, add the onions and cook till they are golden brown in colour.
Now add ginger garlic paste and green chillies and cook for about a minute and then add the tomatoes, turmeric, red chilli, garam masala and coriander powder.
Once the tomatoes soften, drain the lentils and add it to the cooker and give it a good stir.
Add water and adjust the salt before covering the cooker.
Cook till 10 to 12 whistles and make the tempering just before serving.
To make the tempering, heat oil and add cumin seeds letting them splutter.
Now turn off the heat and add asafoetida along with red chilli powder, stir and immediately add to the lentils.