Now put the dals in a pressure cooker, add 1/2 teaspoon turmeric powder and salt and water as required and pressure cook until 4-5 whistles.

Heat ghee in a tadka / tempering pan, add cumin seeds, allow them to crackle.

After a few seconds add asafoetida, kasuri methi, a little turmeric, the red chilli and coriander powders and stir.

Add the tempering into the cooked dals, add some more water and keep it to boil, adjust the salt seasoning, if required.

Serve hot with hot vegetables, roti, parathas or naan.