In a pan, take some ghee and bring it to heat. Add on the mustard seeds and let it cook till the seeds pop. Once you hear the spluttering, the next is to add the cumin seeds and let it change colour in the heat in the next 1-2 minutes. Onions should be added next and sauté it till the time it turns translucent and golden brown in colour.

To this add the ginger/garlic paste and cook it till the time the aroma of the raw garlic and ginger disappears. Follow it with curry leaves, green chillies and the red chillies and fry for a minute or two. Now is the time to add all the dry spices to the mixture which includes turmeric powder, asafoetida and red chilli powder. Next add the tomatoes and cook it for 4-5 minutes until they become soft.

See More: How To Prepare Chana Dal

The time is here to add the cooked dal along with some water and stir it well while adding salt to taste. This should be left to simmer on low heat till you reach a smooth and thick consistency of the dal. Usually dal fry ranges from medium to thick consistency and making it thin spoils the taste of the dish.

Add kasuri methi and stir the dal for a while and switch off the heat. Now add on the lemon juice to the dal and stir well. Pour it into a serving bowl, garnish it with freshly chopped coriander leaves and top it with a little butter or ghee whatever you used for the frying.

This is best served with steamed basmati rice or chapattis.