Soak dal for 1/2 an hour, drain. Place dal with 2 1/2 cups of water, turmeric powder, salt, red chilli powder and onion in a pressure cooker. Let 2 whistles come. Simmer on low heat for 5 minutes.
Turn off the heat and let the pressure drop before removing the lid of the cooker.
Heat ghee in a pan and add cumin seeds and garlic. When they change color, add asafoetida. Add this tempering (tadka, chhownk) to the boiled dal.
Add curd to the dal and mix well. Garnish with chopped coriander leaves and serve hot.
Add the suggested quantity of yogurt for great taste as too much yogurt will spoil it