Loosen ghaat if it hardened to a lump. Gently break and loosen with fingers. Sprinkle salt, chilli powder, turmeric, dhania powder. Gently mix into ghaat. Heat oil in a saucepan, add dal, seeds, allow to splutter. Add chillies, curry leaves, asafetida, onions, stir fry till onions are transparent. Add tomatoes, saute for 2 minutes. Add ghaat, mix gently, cover and simmer on low for 2 minutes. Add lemon juice, half coriander, mix well. Pour into serving dish, garnish with remaining coriander. Serve hot as a breakfast dish, or as an accompaniment.