1. Put 1 litre water to boil in a deep vessel.
2. Add washed, drained, dal and fenugreek seeds.
3. Cover and simmer for one hour, or till dal is mushy.
4. Or pressure cook for 3-4 whistles, till soft.
5. Heat ghee in a pan, add seeds, asafetida, allow to splutter.
6. Add garlic, curry leaves, tomatoes, stir.
7. Add all dry masala powders, salt, and 2 tbsp. water.
8. Stir and cook for a few seconds.
9. Add cooked dal, stir and bring to a boil.
10. Cover and simmer for 2-3 minutes.
11. Take off fire, add lemon juice.
12. Stir well, add coriander leaves.
13. Serve hot with steamed or jeera rice.

Making Time : 30 minutes (excluding dal cooking time)
Makes : 4 servings
Shelf Life : Best fresh