1. Wash and add 2 cups water to thuvar dal.
2. Add fenugreek seeds, pressure cook for 4-5 whistles.
3. Mash and blend dal together when cooled, with a beater.
4. Wash, peel and slice radish into ½ cm. thick rounds.
5. Boil in 1 cup water till tender but firm.
6. Heat fat in a deep heavy vessel or earthen pot.
7. Add cumin and mustard seeds, asafetida, allow to splutter.
8. Add curry leaves, tomato, mint leaves, green chillies,
9. Add jaggery, coconut, all dry masalas, salt and radish with its water.
10. Simmer for 2 minutes.
11. Add dal, bring to a boil, allow to simmer for 10-12 minutes.
12. Add lemon juice, coriander, simmer for a minute.
13. Take off fire, serve hot garnish with more coriander if desired.
14. Serve piping hot with fresh and hot steamed rice and papads.

Making Time : 30 minutes (excluding pressure cooking time)
Makes : 4 servings
Shelf Life : 1 day, refrigerated 3 days