1. Wash and put dal in pressure cooker.
2. Add ground paste, with 2 cups water.
3. Pressure cook for 5-6 whistles or till dal is very soft.
4. Mash lightly to break grain after removing.
5. Heat a pan, add seeds, allow to splutter.
6. Add curry leaves, asafetida, onion, saut� for a minute.
7. Add tomatoes, all dry masala powders, saut� for a minute more.
8. Add dal, bring to a boil, simmer for 5-6 minutes.
9. Add salt and lemon juice.
10. Serve hot with tandoori roti or jeera rice, or steamed basmati rice.

Making time: 20 mintues (excluding pressure cooking time)
Makes: 3-4 servings
Shelflife: 1 day