Rinse the dal in a fine-mesh sieve under running water for 30 seconds, swishing the beans with your fingers to clean them thoroughly. Cook the dal with water in an electric pressure cooker on high for 10 minutes, then wait for 10 minutes before manually releasing the pressure.

Heat the oil in a medium pot over medium-high heat until it glides easily across the surface. Add the cumin seeds and mustard seeds and swirl the pan until the mustard seeds pop and sizzle.

Lower the heat to medium. Add the asafetida, ginger, garlic, and curry leaves and cook until fragrant.

Stir in the tomato and a pinch of salt and cook until the tomato has softened and begun to break down.

Add the ground coriander, cumin, turmeric, chili, cinnamon stick, and cloves and stir to allow the heat to open up the spices.

Pour the cooked dal and its liquid into the pot along with the additional cup of water. Stir in the jaggery and salt and simmer over medium-low heat until the liquid has reduced slightly and thickened.

Remove from the heat and stir in the lime juice and cilantro. Adjust the salt, lime juice, and jaggery to your liking and serve piping hot.