Wash the Akka Masoor till the water runs clear and soak it in 4 cups of room temperature water for 2-3 hours
In a cooker, add 1tbspn ghee or oil and heat it on medium flame
Once the oil turns hot add the onions tomatoes and chillies and allow it to cook till the onions turn translucent
Once the onions turn translucent, add the ginger garlic paste and mix well
Once the raw smell of the ginger garlic paste reduces add the soaked akka masoor and all the water
Now add the jeerem meerem powder, turmeric powder, kashmiri chilly powder, ketchup, salt maggi cube and vinegar and stir it well and close the cooker lid
After two whistles release, tn off the flame andopen the cooker and check if the akka masoor is cooked. Safety tip: wait for about 10-15 minutes and then release all the steam from the cooker by lifting the whistle with te help of a spoon. Open the cooker lid only once all the steam has been released from the cooker If the masoor is cooked, keep the cooker open(without lid the next)and boil the masoor on medium flame for the next 10-12 minutes till it turns thick. Add the chopped coriander at this stage and check for salt or vinegar
Turn the flame up and Allow the masoor to boil Once the masoor turns thick, turn the flame off.