Take moth beans and wash it firstly. Add enough water and soak overnight.
You can alternately sprout as I did for more nutritional value. (Refer above for sprouting process)
Drain water and keep the dal ready.
Take a small pressure cooker, temper with cumin seeds.
After that, add asafoetida and chopped green chilli.
Then add onion and saute till transparent.
After that, add ginger garlic paste and fry for a minute.
In goes tomato puree, followed by spice powders.
1 teaspoon Red chilli powder, ½ teaspoon Cumin seeds powder, ¼ teaspoon Turmeric, 1 teaspoon Garam masala
Mix well and continue cooking for 5 minutes or until oil separates. It may splutter so, you can partially cover. Stir occasionally to avoid burning.
Now add moth beans, 1 & ½ cups water, salt, amchoor powder, jaggery and mix well.
Pressure cook for 2 whistles in medium flame. If sprouts 2 whistles is enough, if just overnight soaked bean, cook furthermore for total 4 whistles.
Once pressure is released naturally, open the lid and mix, mash some dal for creamy texture.
At this stage you can add cream for rich results, refer under 'Variations' for ideas.
Simmer for 2 minutes and adjust water if needed. It won't take much water, so add carefully.
Switch off the flame, add lemon juice finally and mix well.