Method
Boil the toor daal after adding hing and haldi.
A pressure cooker is useful, but then care must be taken to add adequate amount of water. When the dal is done, mash it, add more water and transfer to a pan.
Heat the pan and while the dal boils add salt and jaggery.
Serve hot on top of rice with a spoonful of ghee and a slice of lemon.
