Pressure cook the dal. Gently stir then after in order to blend it well WITHOUT A BLENDER. Add water as required, BUT KEEP IT THICK BECAUSE WE WANT DRINKABLE THICK CONSISTENCY. Add salt and turmeric powder and put on the flame to boil. Add the 3g paste.

Heat up oil in a tadka pan. Crackle cumin seeds. Add asafoetida and pour the tadka over dal. Allow the dal to boil for 2-3 minutes on low flame.