Wash the lentils couple of times and then cook it in enough water with a pinch of turmeric powder until soft. I usually cook the masoor dal on stove top, but if preferred you could cook it in pressure cooker.

In a pan, heat the ghee or oil or a combination of both and then add the cumin seeds. Once the seeds splutter, add the cinnamon stick and fry for about 30 seconds.

Add the onions and sauté until golden brown. Then add the grated ginger and green chilies and fry for a minute more.

Next goes in the chopped tomatoes along with salt, turmeric powder and red chili powder.

Fry until the tomatoes are mushy.

Now add the cooked dal along with some water (if needed) and let the mixture boil for about 8 – 10 minutes in medium heat.

Add the cilantro and let it boil for a minute. Remove from flame and add the lemon juice.

Mix well and serve the Nimbu Dal steaming hot.