Wash the lentils well. Let soak in some warm water for an hour.
In a saucepan, or pressure cooker, heat some oil or ghee over medium high heat.
Once hot, add the asafoetida, let sizzle for a few seconds.
Add in the cumin seeds and mustard seeds and let the mustard seeds splutter.
Add in the red chillies and saute for a few seconds.
Add in the onions, garlic and tomatoes.
Cook for 2-3 minutes till the onions brown a bit.
Add in the lentils and 3.5 cups (4¼ cups if cooking in the saucepan), along with the salt, ground coriander, cilantro and mint.
Stir and bring to a simmer.
Cover, and let cook for 50-60 minutes in the saucepan till the lentils are tender. If using the pressure cooker, bring to a whistle and then lower heat and cook for 15 minutes more. Take off heat.
Recipe by The Novice Housewife at https://novicehousewife.com/2016/04/26/gmt-whole-green-lentils-cilantro-mint/