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Put the dal in a medium pot and add 3 ½ cups of water. Bring to a boil. Skim off the white froth and add the turmeric and stir. Cover partially, turn the heat to a gentle simmer and cook 45 minutes. Add the salt and stir. Turn off the heat.
Pour the oil into a small frying pan and set over medium-high heat. When hot, put in the asafetida, cumin seeds and chiles, quickly, in that order. As soon as the chiles darken, a matter of seconds, add the shallot. Stir and cook until the shallots brown, and then quickly pour the contents of the frying pan over the cooked dal and stir.