Add dal and beet root pieces and cook them until dal gets tender.
When cooked, add jaggery, tamarind juice, dates, groundnuts, chili paste, turmeric, coriander powder and salt.
Boil for 15 minutes over a low flame.
Now heat clarified butter in a pan and add mustard seeds, cumin, cloves and asafoetida.
Let the seeds sprinkle for a few seconds and pour the seasoning on dal.Garnish with coriander leaves.