Soak toor dal in water for 30 minutes.

Wash the soaked dal thoroughly.

In a pressure cooker, combine the dal, turmeric powder, and water.

Pressure cook for 3 whistles and allow pressure to release naturally.

Soak tamarind in hot water to extract tamarind juice (1.5 cups).

Once dal is cooked, mash it gently.

In a wok or kadai, heat ghee over medium flame.

Add mustard seeds, curry leaves, ginger, and green chilies.

Cook until the aroma of ginger fades and chilies are lightly fried.

Add tamarind water and bring to a boil.

Add remaining turmeric powder and let it boil.

Once the raw smell of tamarind is gone, add cooked dal and salt.

Cook until froth forms on top, avoiding re-boiling.

Season with asafoetida (hing) and stir.

Switch off the flame, add lemon juice, and combine well.

Garnish with coriander leaves.

Serve hot with steam rice or idlis