1. Wash all the dals together.
2. Add 1 1/2 cup water, haldi powder and 1/2 tbsp ghee.
3. Pressure cook dal. (Approx.4 whistles will cook the dal).
4. Cool the cooker. Remove dal.
5. Mix all the spice powders in 1/2 cup water to make thin paste.
6. Put ghee in a pan and heat.
7. Add pinch of asafoetida, cumin and mustard seeds.
8. Once they splutter, add the paste of spice powders.
9. Fry for a minute.
10. Add curry leaves.
11. Add the cooked dal.
12. Add remaining water and stir well. Bring to a boil.
13. Add lemon juice.
14. Check and add salt if required.
15. Garnish with chopped coriander.
16. Serve hot with hot steamed rice or batti.

Making time: 1/2 hour
Makes: 4 servings
Shelf life: Best hot and fresh