Rinse the dal and add it to a vessel that fits in the pressure cooker. Add the water and ground turmeric and mix well. Now place this in the pressure cooker. Make sure to add 1.5 to 2 cups of water to the pressure cooker before placing the dal vessel.
Pressure cook the dal for 3 to 4 whistles and let the pressure subside naturally. When the pressure is released, open the pressure cooker lid and carefully take out the dal and add the salt. Mix and mash the dal nicely.
Now in a separate tempering pan, add the ghee and let it melt. When it is hot, add the cumin seeds, let it sizzle a bit, reduce the heat to low, and add the red chili powder, crushed kasoori methi, and asafoetida. Do not let the spices burn here. Saute it for 20 to 30 seconds over low heat and immediately add it to the mashed dal.
Mix it well, and that's it, the dal is ready. Serve it with rice or roti.
Instead of toor dal, you can use a mix of toor dal, masoor dal, or moong dal, or use any dal/lentil of your choice.
Adjust the salt and spices to taste.
Make sure the heat is low when you add the red chili powder and dried fenugreek leaves.
Instead of red chili powder, you can add two dried red chilies or green chilies to taste.
You can add one or two crushed garlic pods and ¼ tsp of carom seeds or ajwain for added flavor.