Soak green moong dal in 3 cups of water for at least an hour.

Add soaked dal, salt, turmeric, slit green chillies, and tamarind water to a pressure cooker.

Cover the cooker and cook until you hear 3-4 whistles.

Reduce heat and simmer for 10 minutes.

Turn off heat and allow pressure to release naturally.

Open the cooker and stir in chopped coriander leaves.

Heat ghee in a small kadai.

Add mustard seeds and let them crackle.

Add asafoetida, red chilies, and curry leaves; roast until chilies are browned.

Pour the tadka (tempering) over the masiyal and bring to a quick boil.

Adjust salt to taste and turn off the heat.

Transfer to a serving bowl and serve hot.