Wash urad dal and add it to a pressure cooker with 4 cups of water and turmeric powder.

Pressure cook on medium-high heat for 1-2 whistles until the dal is almost mushy.

While the dal is cooking, prepare other ingredients.

Allow the pressure cooker to release pressure naturally.

Open the lid and mash the dal with a masher, ladle, or hand blender.

Set the mashed dal aside.

In a saucepan, heat ghee or cooking oil on medium heat.

Add mustard seeds and let them crackle.

Add cumin seeds and let them sizzle.

Add asafoetida (hing) and curry leaves, allowing the curry leaves to splutter for a few seconds.

Add ginger-garlic paste and green chilies to the saucepan and fry for 1-2 minutes until the raw smell disappears.

Add chopped tomatoes, red chili powder, and salt, and sauté until the tomatoes are mushy.

Add the mashed urad dal and remaining salt; turn the heat to high.

Bring to a rolling boil until everything is combined well.

Switch off the heat, add lemon juice and coriander leaves.

Stir well to combine.

Serve hot with naan or roti.