Rinse toor dal and place in a pot or pressure cooker with turmeric and enough water to cover by 2 inches. Cook until very creamy and lentils break down easily.

Whisk the cooked lentils lightly to break them down into a smooth, creamy consistency.

Heat oil in a saucepan over medium heat. Add mustard seeds and cumin seeds along with asafoetida. Wait until the mustard seeds begin to sputter.

Add cilantro, curry leaves, and green chili peppers. Sauté for one minute until fragrant.

Stir in diced tomatoes and cook until soft and the juices have mostly released, about 3-4 minutes.

Add the cooked dal to the saucepan and mix well. Add about one cup of water to thin to desired consistency.

Bring to a boil, lower heat, cover, and simmer for 5 minutes. Turn off heat, add lemon juice, and garnish with extra cilantro. Serve with basmati rice or roti.