• Rinse dal 3-4 times and soak for about 20 minutes. Drain. Place lentils in a pressure cooker. Add ground turmeric. Cover with 2 cups water. Cook for about 7-8 whistles. Mash dal. Set aside. (Alternatively, cook over stovetop until mushy). (Masoor dal cooks really quick, so it can be cooked over stovetop)
• Heat 1 tablespoon ghee in a large frying pan over medium-high heat. Splutter mustard seeds. Add curry leaves, onions, grated ginger and green chilies. Sauté, stirring occasionally, for about 2-3 minutes or until onions are browned.
• Add ground coriander, red chili powder and asafetida. Add cooked dal, coriander (cilantro) leaves, crushed fenugreek leaves and tomatoes. Season with salt. Add water to make thick sauce. Bring to boil. Simmer for 5 minutes or until the tomatoes are soft and mushy. Set aside.

Tempered spices:

• Heat 1 tablespoon ghee in a small frying pan over medium-high heat. Splutter cumin seeds. Add garlic cloves, dried red chilies and red chili powder. Saute, stirring constantly, for one minute. Add spices to curry. Stir to combine.
• Garnish with coriander (cilantro) leaves.