Wash the three dals and add 3/4cup water. Place the dal bowl in pressure cooker and cook on high heat.
After the first whistle cook dal on low heat for 10 minutes and switch off the flame.
Allow the pressure cooker to cool down and then take out the dal bowl. Mash the dal and keep it aside.
Wash green chilies and cut each chili into 8 long pieces. Break each red chili into 2 pieces and keep them aside. Grate garlic using small holed grater and keep it aside.
Heat a pan and add ghee. When ghee is hot add cumin seeds and allow them to splutter.
Add red chili pieces and green chili pieces and fry till green chilies are slightly crisp. Then add asafetida and grated garlic and fry.
Fry the seasoning till garlic starts changing color. Now add the cooked and mashed dal and mix well. Add red chili powder, turmeric powder and required amount of water and mix.
Add salt and mix and check the seasonings. Cook covered on medium flame till it becomes slightly thick. Add cream and mix well.
Again cook covered for 2 minutes. Mix and check the consistency. Add water accordingly, if required. Add half of coriander leaves and mix.
If water is added allow the mixture till it reaches a boil. Then switch off the flame and add lemon juice and mix well.
Transfer the prepared dal into a serving bowl and garnish with remaining chopped coriander leaves. Serve hot with hot plain rice or jeera rice along with a roasted papad if desired.