1. Wash and soak dal in some water for 2 hours.

2. Mix chilli, dhania, turmeric, salt in 2 tbsp. water.

3. Heat oil in a heavy pan, add seeds, allow to splutter.

4. Add asafoetida and masala water.

5. Stir and cook for a minute.

6. Add drained dal, water, and cover.

7. Cook for 7-8 minutes or till dal is soft to press but not mushy.

8. Stir gently intermittently, not breaking dal.

9. Add lemon juice, garam masala and mix.

10. Allow most of water to evaporate once cooked.

11. Garnish with coriander if desired.

12. Serve hot with chapati, bhakari, etc.

Making time: 20 (excluding soaking time)
Makes: 4 servings
Shelflife: Best fresh but can be refrigerated and reused.