Wash and soak the dal for 15-20 minutes.
Place it to boil, add turmeric and salt while boiling.
After one boil, remove the froth, simmer and cook till soft and mushy.
Using a whisk, blend the dal to a smooth consistency.
Add water and bring it to a medium consistency.
Add tomato and green chilies.
Cook till the tomatoes are soft, roughly about 7-8 minutes.
Heat the ghee, let cumin crackle, add asafoetida, and temper the dal.
Add coriander leaves.