Pressure cook toor dal with a pinch of turmeric until very soft.
Heat 2tsp oil in a medium saucepan, add mustard seeds,cumin seeds and red chilies; once the seeds start to splutter add the chopped methi leaves and cook covered until they are tender, about 3-4 minutes.
Add tamarind paste, asafoetida (hing), turmeric and salt. Simmer for 5-7 minutes for the flavors to mingle.
Next add the cooked dal, green chilies, curry leaves and cook for another 3-4 minutes.