If you have time, soak toor dal for 30~40 minutes. Pressure cook with enough water until very tender.

Add 1~11/2cups of water and whisk the cooked dal until smooth. Add the turmeric and salt to dal.

Heat oil in a small pan, add mustard and cumin seeds, once the seeds start to splutter add asafoetida, green chilies and curry leaves.

Add the tempering to the dal mixture. Finally stir in the lemon juice and serve with some hot steamed rice.