Soak the daals for 2-3 hours. Now pressure cook it along with 3 cups of water and salt to taste for 2-3 whistles.
Once it cools mash the dal using the back of a ladle.
Heat oil in a pan.
Add onion and fry until slightly browned.
Add ginger and garlic and fry for a minute.
Add green chilli and tomato and cook for another 2-3 minutes.
Now add turmeric powder and red chilli powder and the cooked dal.
Adjust the amount of water and salt and bring the dal to a boil.
Simmer the heat and let the dal cook for 4-5 minutes.
Add lemon juice and mix well.
Once the ghee is hot, add cumin seeds. Once it crackles add the dry red chillies and the garlic and cook until the garlic turns brown.
Now add the asafoetida , red chilli powder, chopped coriander and the kasuri methi into the ghee and then pour it over the daal.
Serve it hot with rice.
