Soak the chana dal for 3-4 hours in warm water.

Drain the water and grind the chana dal coarse. make sure that the dal is not crushed very fine. add 1/2 water while grinding.

Heat oil in the non-stick pan, add mustard seeds, when sizzle add pinch of asafetida stir 2-3 seconds.

Add ginger greenchiily garlic paste and turmeric powder mix well.

Add grinded chana dal to the oil. sauté it on low-medium heat until the oil starts separating. (if dal is too dry you can add milk while sauting add 1/4cup milk)

Add salt, sugar and lemon juice per taste. mix well. take it off the heat.

Garnish with choped coriander/celentro leaves.

Serve hot, sprinkle fine thin sev when serving.