Soak the Green gram overnight, drain the water and pressure cook along with turmeric powder, garlic, tomatoes and salt.
Add water and mix once. Pressure cook for 4-5 whistles.
In a pan, heat oil, crackle mustard seeds, cumin seeds, curry leaves, green chilli slit.
Further, add onions, asafoetida a pinch and fry until its slightly brown.
Pour in the cooked dal. Mash it well until smooth and even.
Later, add 1/2 cup warm water to thin out the curry.
Lastly, add ghee on top and mix well. serve hot with rice.