In a pressure cooker add 1 cup of soaked tur dal. Further add 1 chopped tomato, 1 chopped green chilli, salt to taste and ½ inch ginger 

Also add 2 cups of water.

Pressure cook on high flame till one whistle. Thereafter reduce the flame and cook the dal on low flame for 10-12 minutes. Or till dal is soft and mushy.

Mash up the cooked dal. It will be thick as this moment. At the time of serving add in boiled water as per the desired consistency.

Next add ½ inch piece of ginger, 1 tsp coriander powder, 1 tsp red chilli powder, 1 tsp powdered sugar, ¼ tsp turmeric powder and juice of ½ lemon.

Add 1 cup of water. Let it simmer for 10 minutes.

Prepare the tempering. Heat 2 tbsp of ghee or clarified butter. Add ¼ tsp asafetida (heeng), ¼ tsp fenugreek seeds (dana methi), ½ tsp fennel seeds (saunf), 1 tsp mustard seeds (raie). Let it crackle. Add 2 dry red chilies. Cook for 30 seconds.

Check and adjust the consistency of the dal. Add prepared tempering to the dal.

Cover the lid and cook on low flame for 5 minutes.