Rinse 1 cup of toor dal under running water until the water runs clear.
Soak the rinsed dal in 3 cups of water for about 30 minutes.
Transfer the dal along with the water into a pressure cooker. Add 1/2 teaspoon of turmeric powder and 1 teaspoon of salt.
Pressure cook on medium heat for about 3-4 whistles or until the dal is soft and cooked through.
Once the pressure is released naturally, open the cooker and check the dal's consistency. If it's too thick, add some hot water to adjust.
For the tempering, heat 2 tablespoons of ghee in a small pan. Add 1 teaspoon of cumin seeds, 2 dry red chillies, a pinch of asafoetida (hing), and 8-10 curry leaves. Let them sizzle for a few seconds.
Pour this tempering over the cooked dal and mix well.
Garnish with freshly chopped coriander leaves.
Serve hot with rice or roti.