Wash the toor dal and rice with water till water is no more cloudy.
Take daal into the pressure cooker along with 1 ½ cups of water, turmeric powder, salt, and oil.
Cover with the lid and cook daal for 4-5 whistles on medium flame or till the dal becomes soft.
Meanwhile, chop tomatoes and green garlic into small pieces.
Let the pressure go down by itself then open the lid.
Using a hand blender, mash the dal and make it smooth.
Add the required water and again turn the heat on low and let it simmer.
heat the oil in a tadka pan. Once hot, add dried red chili and cumin seeds, and ginger paste and cook for few seconds.
Then add chopped tomatoes and fresh garlic. Add turmeric powder, salt and chili powder, and mix.
Cook till tomatoes become a little soft and oil starts to leave the sides.
Add this tadka to the dal. Stir it and let it simmer for 5 minutes.
Then add jaggery and garam masala. Mix well.
Switch off the gas; add lemon juice and coriander leaves.
Serve green garlic-flavored daal with steamed rice.