In a small pan on medium heat, melt ghee and add cumin seeds. Once the seeds start to crackle, add hing, curry leaves and chilies. Add the cooked dal and salt. Add water if the dal seems too thick. Simmer for 5~6 minutes. Stir in lemon juice and garnish with cilantro leaves. Serve hot.
1½ teaspoons Ghee, 1 teaspoon Cumin seeds, Pinch Asafetida, 5~6 Curry leaves, 2 Green Chilies, slit, 1 tablespoon Lemon juice, optional, 2 tablespoons Cilantro leaves, chopped