Press sauté, add ghee/oil to the pot. Once it’s hot, add cumin seeds, mustard seeds, hing and curry leaves.
Once the cumin seeds begin to brown, add the garlic, ginger, spices, peanuts and stir-fry for a minute, then add the tomatoes. Cook for 5 minutes, or until the tomatoes start to break down.
Add the toor dal, tamarind paste, water and mix well, then add the lasagna noodles.
Secure the lid, close the pressure valve and cook for 7 minutes at high pressure.
Naturally release pressure for 10 minutes then open the valve to release any remaining pressure.
Stir in jaggery, garnish with cilantro and serve.