Rinse the toor dal in cold water until the water runs clear. Soak the dal in fresh water for 20 minutes, then drain.

Transfer the drained dal to a saucepan with 3 cups of water, turmeric powder, and salt. Bring to a boil over medium-high heat, skimming off any foam that rises to the top. Reduce heat to medium-low, cover, and simmer for 30 minutes until the lentils are completely soft and mashable.

Whisk or mash the boiled dal lightly to create a smooth, creamy consistency. If the dal looks too thick, stir in a 1/2 cup of warm water. Set aside.

Heat 1 tablespoon of cooking oil in a separate pan over medium heat. Add the chopped onion and cook for 6 to 8 minutes until light golden brown at the edges.

Stir in the ginger paste and garlic paste, cooking for 1 minute until the raw aroma disappears. Add the chopped tomato, ground cumin, coriander powder, and red chili powder. Cook for 5 minutes, pressing the tomatoes with the back of a spoon until they break down into a thick paste and oil begins to separate at the edges.

Pour the cooked dal into the pan with the onion-tomato masala. Stir well to combine, bring to a gentle simmer over medium heat for 5 minutes, then turn off the heat.

In a small frying pan, melt the ghee over medium heat. Add the cumin seeds and let them sizzle for 10 seconds. Add the sliced garlic, dried red chilies, and asafoetida. Cook for 1 minute until the garlic turns golden brown, then remove the pan from the heat and stir in the Kashmiri red chili powder.

Immediately pour the hot tadka over the pot of dal, covering it with a lid for 1 minute to trap the aromas. Stir gently, garnish with chopped coriander leaves, and serve warm.