Mom's Simple Mung Dal Tadka 
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Mom’s Simple Mung Dal Tadka – Split Mung/Moong Bean Stew with garlic, chili and mustard seed tempering. 

1 cup dry Moong bean(Mung Dal) / petite yellow lentils
3 cups water(3.5 cups for thinner consistency)
1/2 teaspoon turmeric
3/4 teaspoon salt or to taste

Tadka
2-3 teaspoons oil
1 teaspoon mustard seeds
3-4 cloves of garlic, finely chopped
1 green chili, finely chopped
1/8 tsp asafetida (hing) (optional)

Wash and soak the Mung Dal for an hour.
Drain and wash again.
In a deep pan, add the drained dal and 3 cups water, salt and turmeric. Cover and cook on low-medium heat until dal mashes easily. 20-25 minutes.
Or pressure cook on medium for 1 whistle. Let the pressure release on its own as it cools slightly. The dal in the pictures is pressure cooked hence well mashed.
Once the beans are cooked, In a small(tiny) pan, add the oil and heat on medium-high heat.
Add mustard seeds and let them start to sputter.
Add the garlic, chili and asafetida-hing.
Cook until the garlic and chili have brown edges.
Drop this tadka into the cooked dal, mix lightly, and serve hot.