Cook dal until mushy. Add ½ cup water, mash well and keep aside.
In a bowl, add the chopped/ ground tomatoes, freshly ground spice powder, sambar powder, turmeric powder and salt. Stir in the cooked toor dal and cilantro.
In a small saucepan, heat oil, add the mustard and fenugreek seeds and once the seeds start to splutter, add asafoetida, dry red chili and curry leaves.
Add the tomato-toor dal mixture and bring to a boil.
Turn off the heat and add the lemon juice.
Sprinkle some cilantro and cover the pot and let sit for a few minutes before serving. Serve hot with steamed rice and curry.