• Combine all dals and wash them well with water. Soak the dals in water for at least 30 mins.
• Drain the water and add the dals to the pressure cooker. Add 3 cups of water, salt and turmeric powder. Pressure cook the dal for 3-4 whistles. Dal should be cooked properly.
• Switch off the heat and let the pressure release naturally.
• Next, grind the tomatoes in a mixer with ginger and green chillies. Keep aside.
• Heat oil or ghee in a kadhai or a pan on medium heat. Add cumin seeds and let them splutter.
• Carefully , add cloves, bay leaf and asfoetida. Add chopped garlic and saute for few seconds.
• Add chopped onions and saute till light brown in color. Next, add pureed tomatoes and salt. Cook until oil starts leaving the corners.
• Add all the spice powders - coriander powder, red chilli powder, crushed fennel seeds and garam masala. Cook for 1-2 minutes.
• Add the cooked dals to onion tomato mix carefully. Mix well and add hot water to adjust consistency. Boil dals for 3-4 minutes on medium flame . Add lemon juice.

2nd Tadka ( optional)

• You can add a 2nd tadka. It is optional but it enhances the taste a lot. Just heat 2 tbsp of ghee on medium heat.
• Once hot add 1 tsp of cumin seeds and a pinch of hing. Switch off the flame and add 1 tsp of kashmiri chilli powder.
• Immediately pour it on the dals . Add chopped fresh coriander and close the lid of the dals for 2-3 minutes. The dal will absorb the smoky aroma.
• Serve hot with roti, rice or baati. Enjoy!