Wash and cook moong dal in a pressure cooker with a pinch of salt and turmeric powder and 3 cups of water for 1 whistle.
Heat ghee in a pan and add asafetida and cumin seeds. Let the cumin splutter.
Now add ginger and garlic. Saute till light brown in color. Add turmeric, coriander, red chili powder, and salt.
Mix and add tomatoes and green chili. Stir and cook until tomatoes are soft and ghee comes out from the sides of the pan.
Add this tadka/tempering over the cooked moong dal. Simmer the dal without lid for 5-7 minutes. Add more or less water if the dal seems thick or thin. Remove from heat and add chopped coriander leaves.