Cook dal with turmeric, slit green chillies, kokum and water in pressure cooked (about 3-4 whistles) till dal is mushy.

Add salt and enough water to dal to get it to required consistency.

Cook till it starts boiling, take off the heat.

Heat a little oil and add mustard seeds.

When they start popping, add curry leaves, asafoetida.

Pour the seasoning over dal.

Garnish dal with coriander leaves.

Serve hot with rice.