Drain and pressure-cook, on low heat, both grams in 4 cups of water with turmeric powder, salt, 1 tablespoon grated ginger and asafoetida for 5-7 whistles.
Heat ghee in a non-stick pan. Add cumin seeds and sauté for 1 minute.
Add remaining ginger and onion, mix and sauté for 2 minute.
Add red chilli powder and garam masala powder, mix and sauté for 2 minutes.
Add pressure cooked dal, stir to mix and add 1 cup water. Stir, cover and cook till it comes to a boil.
Switch off heat, add chopped coriander and mix well. Serve hot.