Mix all the dals. Wash thoroughly and soak for 10 minutes.

Pressure cook till done. (approx. 3 whistles).

Cool cooker, remove dal, beat with hand beater.

Make thin paste of the dry masala powders.

Heat 2 tablespoon ghee in saucepan add the chopped onoin and fry for till onions are pink.

Add the dry masala paste, fry for a minute more.

Add the dal and bring to boil. Simmer for 5-7 minutes.

Take dal in serving dish.

Just before serving give the tadka (seasoning) as follows:

Heat remaining ghee in a small saucepan, add seeds (cummin and mustard). Allow to splutter.

Add green chilli, curry leaves, garlic, ginger and fry for 3-4 seconds.

Take off fire. After 2-3 seconds, add lemon juice and chopped coriander.

Pour onto hot dal and cover for 2-3 minutes.

Stir and serve hot with plain or jeera rice or buttered rice.

Making time: 20 minutes (excluding pressure cooking time)

Shelflife: Best fresh piping hot.