Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           black gram dal
     1/4  cup           green gram dal
   1      large         onion finely chopped
   1                    tomato finely chopped
   1      teaspoon      ginger garlic paste
   4                    green chillies finely chopped
     1/4  teaspoon      turmeric powder
   1      teaspoon      lemon juice
                        salt to taste
   3      tablespoons   ghee
   1      teaspoon      chopped coriander
   1      teaspoon      cumin & mustard seeds
   2      pinches       asafoetida
   1      teaspoon      sugar
                        ***SEASONING***
   1                    bay leaf
   4                    cloves
   1      inch          cinnamon stick broken

Preparation:

Wash dal and pressure cook in 2 cups water. Cool and remove from cooker. Mash very lightly with a spoon. Heat half the ghee in a deep saucepan. Add seeds, asafoetida, and seasoning. Allow to splutter. Add ginger garlic paste, fry for a minute. Add onions. Fry till light brown. Add tomatoes and green chillies. Fry for 2-3 minutes more. Add dal, bring to boil. Add turmeric, salt, sugar and lemon juice. Take in serving dish. Heat remaining ghee in a small saucepan. Add chopped coriander to the hot ghee and pour over dal immediately. Stir gently. Serve with hot parathas or rice. Variations: Use any other dal of your choice with same procedure. To make spicier, add some curry powder. Making time: 20 minutes (excluding pressure cooking time) Makes: 4 servings Shelflife: Best fresh and piping hot