Wash the Dals twice, add Turmeric Powder, Asafoetida and pressure cook with nearly double the portion of water. Once cooked well, set it aside. Using a whisk or with the back of a spoon, mash the dal to a nearly smooth consistency.

In a large pan, Heat Oil. Add Cumin Seeds. Once it begins to crackle, add finely chopped onions along with a pinch of salt. Saute until they turn light brown.

Add ginger, garlic, slit green chilly and broken red chillies. Saute until the raw smell is eliminated.

Add chopped tomatoes to the Onion mixture and saute until tomatoes begin to soften and becomes nearly blended. Add the Spice Powders along with 1/2 the Crushed Kasturi Methi and mix well.

Now add the mashed Dal along with 1/2 Cup of Water to this Onion Tomato mixture. Boil the Mixture and then return to simmer for about 5 minutes.

Dry roast the kasuri methi in a dry pan for just about 30 seconds. Rub them between your palms and add the crushed kasturi methi to the dal along with lemon juice.

Turn of the flame and stir in finely chopped coriander leaves.

Serve hot Dal Fry with Rice, Roti's, sliced onions and some Raitha.