1. Pressure cook dal with enough water and a pinch of turmeric powder until soft or up to 3 whistles in a pressure cooker.
2. Drain water, mash the dal once but don`t make it too mushy and keep aside.
3. Heat oil in a pan, add 1/2 mustard seeds and allow it to splutter. Then add cumin, onions, garlic and 1 red chilli one by one and saute for 2-3 mins.
4. Now add tomato and saute till raw smell of tomato leaves.
5. Next add salt, asafoetida and sprinkle a little water and let it boil for 2 mins.
6. Now add mashed dal, mix well and let it boil for 3 more mins.
7. Add kasoori methi leaves and mix well.
8. Switch off and transfer to a serving bowl.
9. Heat a tsp of ghee, add the remaining 1/2 tsp mustard seeds, 1 red chilli and curry leaves.
10. Allow it to crackle, switch off and transfer this tadka to the dal in the serving bowl.

Recipe courtesy: www.sharmispassions.com