Mix all the lentils in a bowl and wash properly,then soak in water for 20 minutes.
Pressure cook for 2 whistles with 1.5 cup water on medium heat .let it cool down completely.
Open the cooker, mix the boiled lentils gently and then add all the chopped vegetables and spices except lemon juice and fresh coriander. mix well.
Add 3.5 cup warm water and let it boil on medium heat for 20 minutes.can add some more water if needed.
Make the tempering-heat ghee in a small pan add fennel cumin,mustard ,fenugreek seeds,when it start crackling add whole red chilies ,asafoetida and cloves.
Pour the tempering in the boiling daal (lentils) and switch off the fire.
Add lemon juice and fresh coriander.
Serve hot with steamed rice and missi roti, phulka, bati or any bread of your choice.