PREPARATION

1. In a bowl, add 80 grams split pigeon peas, 80 grams green mung beans, 70 grams split bengal gram, 80 grams split black gram, 700 milliliters water and soak for 30 minutes.
2. Take a pressure cooker, add the soaked lentils, 900 milliliters water, 1 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon turmeric, 2 tablespoons ghee and cover it with lid.
3. Cook until you hear 3 whistles.
4. Open the lid and give it a nice stir.
5. Remove it from heat and keep aside.
6. Heat 2 tablespoons ghee in a heavy skillet, add 3 dry red chili, 1/4 teaspoon asafoetida, 1 tablespoon garlic, 1 tablespoon ginger, 1 tablespoon green chili and stir for 2 - 3 minutes.
7. Then, add the boiled dal in it and mix it well.
8. Bring it to a boil.
9. Now, add 1 tablespoon lemon juice, 2 tablespoons coriander and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Remove it from heat and keep aside.
12. Heat 2 tablespoons ghee in a pan, add 1 teaspoon cumin seeds, 1 teaspoon red chili and stir well.
13. Add the mixture into the dal and mix it well.
14. Serve hot.