Rinse the split yellow moong dal in a bowl with cold water several times until the water runs clear. Drain well.

Transfer the rinsed dal to a saucepan, add 3 cups of water, ground turmeric, and salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low, partially cover, and simmer for 20 to 25 minutes until the lentils are completely soft and easily mashed.

Whisk the cooked dal lightly with a spoon to break down the lentils. If the mixture is too thick, stir in a little hot water until you reach a soup-like consistency. Turn off the heat.

In a small skillet, heat the ghee over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Add the chopped garlic and green chili, cooking until the garlic turns light golden brown. Stir in the asafoetida and immediately remove the pan from the heat.

Pour the hot tempering mixture directly into the cooked dal and stir well. Garnish with chopped fresh coriander leaves and serve warm.