Soak the tamarind in about 2 cups of hot water. Extract the juice and then add 2 more cups of water and extract the juice again.
Cook the lentils until very soft. I cook it in my Instant pot. Mash it well and add about 2 cups of water and mix well.
In a small pan heat about ½ tsp of ghee. Gently fry coriander seeds, cumin, and red chilies until they are light brown. Now add the shallot, garlic and fry for a minute more. Turn off the flame and then add the curly leaves and the mint leaves. Mix once and let the mixture cool down a bit. Now grind it to a coarse mixture and keep aside.
Place the tamarind water in a soup pot and add salt, turmeric powder and asafetida.
Bring it to a boil and let it simmer for about 5 to 7 minutes.
Now add the ground mixture and let it come to a gentle boil. Add the diluted lentil and mix well.
Let it come to a boil again and then simmer for about 5-7 minutes.
Add the cilantro and a little bit of ghee and cover the pot.
Serve it hot with a small dollop of ghee (optional).