Add the cooked dal to the onion-tomato mixture and mix well.
Add kasuri methi and lemon juice. Let it come to a boil.
Add coriander leaves and switch off the stove.
For the second tadka
Add ghee to a tadka pan and let it heat.
Add cumin seeds and let it splutter.
Add garlic and red chilies and saute for a few seconds. Do not let it burn.
Add kashmiri red chili powder and hing.
Pour the tadka hot over the dal, just before serving. Serve with jeera rice or paratha.
For dhungar method
Heat a piece of coal in direct flame until red hot. Place the hot coal in a steel bowl and keep it in the curry. Pour a drop of ghee on the coal and cover the curry so that no smoke escapes. Let it sit for 10 minutes for the smoke to get infused.
Notes
The combination of dal can be taken in any ratio according to taste.
The original dhaba style recipe will have lots of ghee. So, feel free to add more.
Instead of kashmiri red chili powder, you can also add normal red chili powder. Kashmiri red chili powder is less hot and it also gives color to the dish.
Add chili powder according to your level of spiciness.
Add the second tadka hot and just before serving.
The dhungar method is optional. It tastes great even without the smokey flavor.