Wash dal 2-3 times with water until the water runs clear. Soak it in 3-4 cups of water for 30 minutes.
Drain the water and add the soaked dal to a pressure cooker. Add 3 and ½ cups of water, turmeric powder, and salt, and stir gently.
Close the lid of the cooker and cook the dal for 1 whistle over high heat. Then reduce the heat to low and cook for 12 minutes.
Remove the cooker from heat and let the pressure release naturally. Open the lid and whisk the dal well using a wire whisk.
Add lime juice and mix well. Add some boiling hot water if the dal is thick for your liking and mix well. Check for salt and add more if needed.
Heat ghee in a small pan over medium-high heat.
Once the ghee is hot, add garlic and fry until browned, stirring continuously.
Add asafetida and cumin seeds and let them crackle for 3-4 seconds.
Switch off the heat and add chili powder to the pan.
Pour the tempering immediately over the dal and mix well. Serve hot.