Masoor Dal with a green chilly tadka

I once ate masoor dal made like this at a friends house and have never forgotten the taste. My friends were from Ajmer, Rajasthan and almost all their dals have a unique and interesting tadka added to them. I now often make this dal at home and eat it with plain boiled rice or a chapati and its fantastic. Its the tadka or garnish that makes it so simple and yet so delicious.

1 cup pink masoor dal
3 cups water
1/2 teaspoon turmeric
salt
a pinch of asoefatida
1 teaspoon cumin seeds
4 chopped green chillies
fresh coriander leaves

Boil the dal with salt and turmeric in a pressure cooker or in a vessel with 3 cups water
Once done and the lentils have split but not completely mashed, turn off and cover.
Heat the ghee, add asoefatida, cumin seeds. Once they splutter turn off the gas and add the green chillies and the coriander leaves.
Add to the dal and immediately cover to keep flavours in !

Done !