Soak the yellow moong dal for an hour.
Heat a non stick pan and add cumin seeds, sesame seeds and a pinch of asafoetida and dry roast for 1/2 a minute
Add the soaked, drained dal and corn kernels.
Now add turmeric, chilli, cinnamon and coriander powders and stir.
Add double the amount of water and cover with a lid for 5 minutes, keep stirring at intervals.
When the dal is cooked evenly and water is dried, add mango powder, sugar, garam masala and salt.
Mix well with slight pressure and drizzle the lemon juice and sprinkle coriander leaves.
Serve hot immediately
