Soak dal in water for 30 minutes.

Wash the dal thoroughly.

In a pressure cooker, add soaked dal, 1/2 teaspoon turmeric powder, and 2 cups of water.

Pressure cook for 2 whistles.

Turn off the flame and let the pressure release naturally.

Soak tamarind in hot water and extract 1-1/2 cups of tamarind juice.

Once the dal is cooked, mash it gently.

In a wok/kadai, add ghee and heat 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 boil.

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

Cook until froth forms on top.

Do not boil again.

Season with asafoetida (hing) and stir.

Switch off the flame.

Add lemon juice and combine well.

Garnish with coriander leaves.

Serve with steamed rice or idlis.