1. Mix and soak both the dals for 20 minutes.
2. Pressure cook with salt, turmeric, chilli powder, garam masala, lemon juice and 1 glass of water upto 3 whistles (or till cooked well) on medium heat.
3. Dal should become soft but not mushy.
4. Open the cooker and slightly mash the daal (if not cooked properly in the pressure cooker) now add fresh cream (or fresh milk) and 1 cup water and cook for 5 minutes on low flame.
5. Heat ghee in a small pan add ginger, cumin and asafoetida.
6. When cumin become golden, add the tempering to the boiling dal.
7. Garnish with fresh coriander.
8. Serving suggestions: Best with roti, naan or boiled rice.

Recipe courtesy: Maayeka