Cook
the lentils in boiling water for
about 1 hour until tender then drain
and set aside.
Heat the oil and fry
the coriander and cumin seeds, peppercorns,
1 red chili, the split beans and asafetida
until lightly colored. Add the coconut and
2-3 curry leaves and grind to a fine paste
using a very little water.
Heat the ghee and fry
the mustard
and cumin seeds, the remaining chili and
curry leaves until the mustard seeds start
crackling. Add the cooked lentils, tomato,
turmeric, water and salt and simmer for a
few minutes.
Add the ground paste and
simmer for 5 minutes until well blended. Add the
lemon juice, garnish with the coriander and
serve hot with rice.