Mix all the dals. Wash thoroughly and soak for 10 minutes. Pressure cook till done. (approx. 3 whistles). Cool cooker, remove dal, beat with hand beater. Make thin paste of the dry masala powders. Heat 2 tablespoon ghee in saucepan add the chopped onoin and fry for till onions are pink. Add the dry masala paste, fry for a minute more. Add the dal and bring to boil. Simmer for 5-7 minutes. Take dal in serving dish. Just before serving give the tadka (seasoning) as follows: Heat remaining ghee in a small saucepan, add seeds (cummin and mustard). Allow to splutter. Add green chilli, curry leaves, garlic, ginger and fry for 3-4 seconds. Take off fire. After 2-3 seconds, add lemon juice and chopped coriander. Pour onto hot dal and cover for 2-3 minutes. Stir and serve hot with plain or jeera rice or buttered rice. Making time: 20 minutes (excluding pressure cooking time) Makes: 4 servings Shelflife: Best fresh piping hot.