Ginger Lemon Charu

Pressure-cook ½ cup of toor dal in 2 cups of water to soft. With a wood masher or whisk, churn the dal to soft, smooth consistency.
Take a 1×1 inch piece of ginger. Peel the skin and grate. Add the grated ginger to mashed toor dal. Also ½ tsp each- red chilli powder and salt, and ¼ tsp of turmeric. Add ½ cup of water and simmer for about 10 minutes on medium heat.
While the charuis simmering, do the tadka. In a small pan, heat a tbsp of ghee. Add and toast 10 curry leaves, cumin, red chillies and mustard seeds, in that order. When seeds start to pop, sprinkle a pinch of asafetida. Sauté for couple of seconds and pour this tadka into the simmering soopa. Mix and turn off the heat. Flavor the soopa with about 2 tbsp of lemon juice. Serve hot.