In a saucepan or pot heat ghee, add in the cumin seeds and garlic. Let it brown for a few seconds, add in the asafoetida, red chilli, green chillies and curry leaves. Fry for 2 minutes.
Add in the turmeric powder, onions or shallots, saute for 5 minutes or till the onions are golden brown. Add in the red chilli powder and tomatoes, saute for just 2 minutes.
Add in ½ cup of water so the spices don’t burn, now add in the cooked mung lentils, salt. Give it a stir and add more water if needed or for your desired consistency. Boil for 5-7 minutes or till it comes to a rolling boil.
In the end add in the lime juice, mix it well. Garnish with coriander. Serve hot!