Rinse arhar dal thoroughly in water.

Add dal, ¾ cup water, and turmeric powder to a pressure cooker.

Cook on high heat until one whistle, then reduce heat and cook for two more whistles.

Turn off heat and allow pressure to release naturally.

Mash the cooked dal with a ladle until smooth.

Set aside.

Place a kadai (wok) on medium heat and add the mashed dal.

Simmer on low heat, adding water if the dal is too thick.

Once dal starts to boil, add goda masala, jaggery, and tamarind juice.

Stir well and cook on low heat for 10 minutes.

In a small tadka pan, heat oil and ghee together.

Add mustard seeds and allow them to crackle.

Add cumin seeds, asafoetida, curry leaves, and green chilies and sauté for one minute.

Add the tempering to the dal and switch off the flame.

Garnish with fresh chopped coriander leaves.

Serve hot with fresh steamed rice and a dollop of ghee.