Soak the dal for 3-4 hours, then drain.

Grind the dal in a blender until smooth. Do not add water unless needed; if necessary, add just a little water to help blend.

Transfer the ground dal to a large bowl. Add the food coloring and cornstarch, then mix well. Use your palm to mix thoroughly until smooth.

To test the batter, drop a small amount into a bowl of water. If it floats, the batter is ready. In a deep pan, combine the sugar and water to make a syrup. Cook until it reaches a two-thread consistency.

Add lemon juice to the syrup. Heat oil in a deep pan. Fill a piping bag with the dal mixture.

Using the piping bag, pipe out imarti shapes into the hot oil. Fry until golden and crisp, then soak in the syrup for 2-4 minutes. Remove and place on a plate.

Garnish with edible silver leaf and serve.