Pressure cook dal along with turmeric and fenugreek in 1½cups of water to a soft consistency. Churn well and set aside.
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.
Jazz up this simple dal by adding 1 finely chopped onion and a dash of ginger-garlic paste to the tempering.
To add sour tang to the dal, you can also use kokum or tamarind pulp or raw mango. Tomatoes are not recommended because of the high level of neuro-toxins contained in them.