Soak the toor dal in enough water for an hour.

After half an hour, drain the dal using a strainer.

In a pressure cooker,add washed and drained dal.

Add tomatoes, green chilli, turmeric powder and 2 cups water in a pressure cooker.

Mix well and pressure cook for 3 whistles.

Allow the steam to escape before opening the lid.

Stir the dal once so there are no lumps and remove the slit green chilli.

Add 1 cup of water to adjust the consistency of toover dal and salt.

Whisk well and keep aside.

Heat the ghee in a deep non-stick pan.

Once the oil is hot,add cumin seeds.

Add asafetida,curry leaves and saute on a medium flame for 30 seconds.

Add dal mixture and mix well.

Cook on a medium flame for 3 to 4 minutes, while stirring occasionally.

Serve toover dal hot with steamed rice or roti.