Wash and soak moong dal and toor dal for half an hour

Cook toor dal and moong dal with turmeric salt hing and water until soft. Mash lightly

Dry roast sesame seeds corriander seeds and black peppercorn on medium flame.

Grind with ginger using 1/2 cup water into a smooth paste

Heat one tablespoon ghee add finely chopped methi leaves. Stir till methi turns soft. Add the ground paste and mix well

Pour cooked dal and add jaggery. Check salt and simmer for 3-4 minutes. Dal should coat the laddle.

For tadka heat one tablespoon ghee add dried red chillies, cumin, hing and kashmiri lal mirch powder. Pour over the dal and close the lid for 2 minutes

Add 1/2 teaspoon lemon juice and serve it with rice or chapati