Wash the tur dal thoroughly and set aside.

In a pressure cooker, combine dal, 1/4 tsp turmeric powder, and cook for 3 whistles. Release pressure naturally.

In a saucepan, boil 3 cups of water with lobia and remaining turmeric. Cook until lobia is tender, then drain.

Heat oil in a pan. Add asafoetida, dry red chilies, fenugreek seeds, mustard seeds, and urad dal. Sauté until mustard seeds crackle and urad dal turns golden.

Add onion and tomato. Cook until onions soften.

Stir in sambar powder, red chili powder, and salt. Cook for 2 minutes.

Add cooked dal and 2 cups of water. Bring to a boil.

Add the cooked lobia and simmer for 3-4 minutes.

Stir in grated garlic and simmer for another 3-4 minutes.

Garnish with fresh coriander and serve hot with rice.