Instructions

1. Drain dal and pressure cook with 2 cups of water, salt, turmeric and ghee for 5 whistles (15 minutes in instant pot).
2. Let cool, then open and blend.
3. In a saucepan, do the tempering on medium heat.
4. Heat oil and ghee, add chillies, cinnamon and cloves, sauté until browned.
5. Add mustard seeds and cumin seeds.
6. Once seeds are crackled add the asafoetida, curry leaves, athana masala, red chili powder and immediately add ¼ cup of water and cover to prevent splattering.
7. Add another ½ cup of water, tomatoes, peanuts, gor and ginger.
8. Boil for 5 minutes then add the dal, salt, lemon juice and green coriander
9. Simmer for 15 minutes.
10. Remove from heat and garnish.