1. Pressure cook washed dal in 3 cups water, along with rosemary and butter.
2. Allow 2 whistles, cool cooker till all steam has escaped.
3. Remove dal, mash very lightly with a mallet.
4. Heat oil in a deep pan, add seeds, allow to splutter.
5. Add basil leaves, chillies, ginger, stir.
6. Add all masala powders, dal, bring to a boil.
7. Simmer for 2-3 minutes.
8. Stir in lemon juice, salt, take off fire.
9. Serve piping hot with white pulao or steamed rice.

Making time: 15 minutes (excluding pressure cooking time)
Makes: 2-4 servings
Shelflife: 1 day

Note:
Preparations will keep for over a month in the deep freezer and 2-3 days in refrigerator.