For the Dal
For the Tempering – choose any 3 to 5 of the following
Soak the lentil of your choice for 4-6 hours. Drain, rinse and cook the lentils until they are soft. Cool down to room temperature and blend in a blender until smooth in consistency. Heat a pan and temper, as per your choice, with 1 tsp mustard seeds, 1 tsp cumin seeds, 1-3 cloves, 1 small cinnamon stick, curry leaves, red chilli and asafoetida.
As per your choice, add chopped onions, tomatoes, garlic, ginger and green chillies and cook a little. Add the cooked lentils, salt to taste, curry powder and ½ tsp turmeric powder. Bring to a boil. Add lemon juice and garnish with coriander leaves. Serve hot by itself or with steamed rice.