Wash and cook the masoor whole with 2 cups of water. Turn off the heat after 2 to 3 whistles.
Grind coriander leaves, green chilies.ginger and garlic without adding water. Then add little water and grind it to a fine paste
Heat the oil in a thick bottom pan, once hot add hing, mustard seeds, after it pops add jeera. turmeric powder and curry leaves
add the ground masala, fry it until the raw smell disappears
Once the oil leaves the masala
Now add cooked masoor lentils
put some water to mixer jar to rinse the masale and add that as well.
add extra water if needed to get the right consistency, and salt, mix it well. Let it boil on medium heat for around 5 minutes
I have used around 4 cups altogether(including water used for cooking the dal)
Turn off the heat and add lemon/lime juice.
Mix it and serve with rotis, rice , millet rice and quinoa
