In a pressure cooker or instant pot, add the lentils, water and salt. Pressure cook for 5-6 whistles for stovetop pressure cooker or 20 minutes on high pressure for instant pot. Let the pressure release naturally.
Heat a pan on a medium-high flame, and add the oil. Then add cumin seeds and asafoetida. Saute for 30 seconds.
Add the green chilli, onions and ginger. Cook for about 5 minutes until the onions are golden while stirring frequently.
Add the tomatoes, and spices, and cook for another 4 minutes.
Now add the cooked lentils with all the liquid. Mix well.
Cook for about 5 minutes so that the tempering mixes well with the dal. Garnish with cilantro.