Muradabadi Dal

Rinse moong dal well. Pressure cook with water, salt, and turmeric for 2–3 whistles until very soft.

Lightly whisk the dal so it becomes smooth and slightly watery (Muradabadi dal is not thick).

Heat ghee/oil → add cumin seeds → let them splutter → add hing, green chilli, and ginger → sauté briefly.

Pour tempering into dal. Add red chilli powder, mix well, and simmer 2–3 minutes.

Turn off heat → add lemon juice and coriander. Adjust salt. Serve hot, optionally topped with raw onion and extra lemon.