Cook the lentils till mushy and keep them aside.
In a pan, heat oil and add cumin seeds.
When they start to splutter, add the asafoetida and stir for a few seconds and then add onions.
Saute till golden brown, then add the spring onion and ginger-garlic paste.
Saute for a minute.
Add the turmeric powder, chilli powder and stir for 1 minute.
Add the salt, tomato and mix well.
Cook till the oil separates.
Add the cooked lentils and mix well.
Mix the kasoori methi and stir well.
Garnish with coriander leaves and serve.