Wash dal and pressure cook in 2 cups water. Cool and remove from cooker.
Mash very lightly with a spoon.
Heat half the ghee in a deep saucepan.

Add seeds, asafoetida, and seasoning. Allow to splutter.

Add ginger garlic paste, fry for a minute.

Add onions. Fry till light brown. Add tomatoes and green chillies.
Fry for 2-3 minutes more.
Add dal, bring to boil.
Add turmeric, salt, sugar and lemon juice.
Take in serving dish.
Heat remaining ghee in a small saucepan.

Add chopped coriander to the hot ghee and pour over dal immediately.

Stir gently. Serve with hot parathas or rice.

Variations: Use any other dal of your choice with same procedure.
To make spicier, add some curry powder.

Making time: 20 minutes (excluding pressure cooking time)
Makes: 4 servings
Shelflife: Best fresh and piping hot