Heat a pan and add oil.

Once the oil is hot, crush dry red chilies and put them in along with mustard seeds.

As the mustard seeds splutter throw in some cumin seeds, asafetida and half the quantity of green garlic. Cook on low medium flame.

Now add ginger+garlic+garam masala paste chopped green chilies and mix well. Roast for a minute.

Now you add the remaining quantity of green garlic along with green onion and salt to taste. Cook stirring continuously for a minute or two.

Add coriander leaves and cook for a minute on medium flame.

Now add the spices, starting with turmeric powder, red chili powder, dhaniya and jeera powder and roast for 30 seconds

Add boiled tuvar, one and a half tsp of salt and mix well with spices and herbs tempering.

On low-medium flame, cover the pan with a lid, and cook for 4-5 minutes.

Remove lid, add a cup of water, and cook. you can add the quantity of water based on how thick you want your curry to be.

Let it come to a boil gradually. At this stage, you can add salt to taste, after tasting the curry.

Squeeze a lemon and stir well.

Cover with the lid again and cook on full flame for 2-3 minutes.

Remove the lid and stir. Tuvar Totha is ready to be served. Garnish with coriander leaves.