Rinse the Toor Dal under cold water until the rinse water runs clear; optionally soak for 15–30 minutes to speed cooking.
Combine the rinsed dal with enough Water to cover by about 2 inches, add a pinch of Turmeric Powder and some Salt, then pressure-cook until the dal is very soft and breaking apart (about 3–4 whistles) or simmer in a pot until mushy.
While the dal cooks, finely chop the Onion, dice the Tomato, grate the Ginger, crush or mince the Garlic, and slit the Green Chili.
When the dal is cooked, mash it lightly with the back of a spoon or whisk to your preferred consistency and add hot water if you need to loosen it; keep it warm on very low heat.
Heat Ghee in a small pan over medium heat. Add the Cumin Seeds and let them sizzle briefly, then add the Dried Red Chilies and a pinch of Asafoetida.
Add the prepared garlic to the pan and sauté until fragrant and lightly golden, then add the chopped onions and cook until translucent and beginning to brown.
Stir in the ginger and green chili, then add the tomatoes and cook until they soften and the oil starts to separate. Sprinkle in the Kashmiri Red Chili Powder and Garam Masala and cook for a minute to bloom the spices.
Tear in the Dried Fenugreek Leaves and give the tadka one last stir, then pour this hot tempering into the simmering dal and mix thoroughly; simmer for 3–5 minutes so the flavors meld, and adjust Salt and consistency as needed.
Finish with a squeeze of Lemon for brightness and a scatter of chopped Coriander Leaves. Drizzle a little extra ghee on top if desired and serve steaming hot with rice or flatbreads.
