Wash the Chana Dal with water.
Add enough water and soak for about 2 hours.
Transfer the soaked dal into vessel or directly in a cooker.
Add water, half a tsp of salt and turmeric powder. Mix well.
Close the lid and cook on medium heat until 2-3 whistles. We do not want the dal to be overcooked or mashed. It should have a bite or crunch.
Once the pressure has cooled down, add salt to taste and mix well.
Add the dal into individual serving bowls.
Heat oil in a pan. Once hot, add Asafoetida/Hing. Then add Mustard seeds and let it splutter.
Add Cumin seeds and garlic.
Fry garlic until it is golden. Switch off the gas.
Add curry leaves and red chili powder.
Add tadka on the dal in katori and serve.
No need of mixing at all. Just serve as is with rice or bhakri.