1 cup masoor dal
2 cups water
Pressure cook the dal for one whistle or 10 to 15 minutes and keep aside.
After the dal is cooked remove the cover and add
1 1/2 cups water (add water according to thickness desired)
1/2 teaspoon salt
1 tablespoon chopped cilantro leaves (dhania patta)
Let the dal come to a boil and let it boil for a minute, remove from heat.
Prepare seasoning:
2 tablespoons ghee
1 teaspoon cumin seeds(zeera)
1 tablespoon chopped ginger (adrak)
1 tablespoon chopped green chili (hara mirchi)
1/2 teaspoon turmeric powder (haldi)
1/4 teaspoon asafoetida (hing)
1 tablespoon lemon juice
Heat a pan with two tablespoon ghee. Add the cumin seeds and allow it sizzle and darken. When the cumin seeds darken add the chopped ginger and green chilies let it cook for 30 seconds, add the turmeric powder and asafetida mix and add it to the dal.
Lastly add the lemon juice to the dal mix and it is ready to serve.
