Rinse moong dal and add to a pressure cooker with water, chopped tomato, turmeric, red chili powder, and salt.

Cook on high pressure for 5 minutes (Instant Pot) or 2-3 whistles (stovetop cooker). Allow natural pressure release for 10 minutes.

Open the lid and stir well. Adjust consistency by adding water if needed.

Heat oil in a small pan over medium heat. Add cumin seeds and mustard seeds and let them splutter. Add asafoetida.

Add sliced garlic and dried red chilies. Sauté 2-3 minutes until the garlic turns golden brown. Stir in curry leaves.

Pour the tempering over the dal and mix well. Finish with lemon juice and chopped cilantro. Serve hot with steamed rice.